Best 4 Steamed Haricots Verts And Potatoes Recipes

Steamed haricots verts and potatoes is a classic dish that can be enjoyed as a main course or a side dish. It's a healthy and flavorful meal that is packed with nutrients. The haricots verts, or green beans, are a good source of fiber, vitamins, and minerals. The potatoes are a good source of carbohydrates, potassium, and vitamin C. Together, these two vegetables make a delicious and nutritious combination that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

ROASTED HARICOTS VERTS

Roasted Haricots Verts image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

Ingredients

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

SAUTEED HARICOTS VERTS

Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

STEAMED HARICOTS VERTS AND POTATOES

Steamed Haricots Verts and Potatoes image

This recipe was created to accompany [Broiled Salmon with Curried Eggplant Cutney](/recipes/food/views/12018) . Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 2

Ingredients

3/4 pound small white potatoes, cut into 1/4-inch-thick slices
3/4 pound haricots verts (thin French green beans), trimmed

Steps:

In a large steamer set over boiling water layer potatoes and beans and steam, covered, until potatoes are tender, about 8 minutes. Season vegetables with salt and pepper.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Potatoes and Haricots Verts with Vinaigrette image

Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

Tips for Cooking Steamed Haricots Verts and Potatoes:

- Choose fresh, tender haricots verts. Avoid any beans that are limp or have brown spots. - Trim the haricots verts by removing the ends. You can also blanch them by placing them in boiling water for 2-3 minutes, then immediately transferring them to an ice bath. This will help to preserve their color and nutrients. - Cut the potatoes into evenly sized pieces so that they cook evenly. - Season the vegetables with salt, pepper, and any other desired herbs or spices. - Use a steamer basket or colander placed over a pot of boiling water to steam the vegetables. Cover the pot and steam for 8-10 minutes, or until the vegetables are tender. - Serve the steamed haricots verts and potatoes immediately with your favorite dipping sauce or dressing.

Conclusion:

Steamed haricots verts and potatoes are a delicious and healthy side dish that can be enjoyed as part of a variety of meals. They are low in calories and fat, and they are a good source of fiber, vitamins, and minerals. By following the tips in this article, you can easily prepare this dish at home and enjoy its many benefits.