+
0 (0)

Categories: Vegetables, Vegetarian

Haricots verts in red wine vinegar cream

Haricots verts in red wine vinegar cream
Los Angeles Times

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just ... Read more

Total time: 20 minutes | Serves 4
Note: Adapted from Thomas Keller's "The French Laundry Cookbook".
  • 1/2 pound haricots verts (small French green beans)
  • Coarse sea salt, preferably Maldon
  • 1/3 cup heavy cream
  • 1 teaspoon best-quality red wine vinegar
  • Freshly ground black pepper
  • 2 tablespoons chopped chives
  • 16 grape tomatoes, cut in half

Step 1Trim the stem ends of the haricots verts and cut the beans into 1-inch lengths.

Step 2Bring a 2 1/2 -quart pot of water with 1 tablespoon salt to a rolling boil. Blanch the beans until just cooked through, 2 to 4 minutes depending on thickness and age. Drain immediately and transfer to a bowl of ice water to chill. Drain and pat dry.

Step 3In small bowl set over the larger bowl of ice, whisk the cream just until it thickens and the whisk leaves a trail in bowl, 1 to 2 minutes. Using the whisk, gently fold in the vinegar, about one-fourth teaspoon salt and pepper to taste; do not overbeat.

Step 4Toss the beans with cream, garnish with chives and serve at once on individual plates or a platter rimmed with halved grape tomatoes.

Each serving:
100 calories; 2 grams protein; 8 grams carbohydrates; 3 grams fiber; 8 grams fat; 5 grams saturated fat; 27 mg. cholesterol; 11 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Huckleberry’s roasted carrots with avocado
Braised Romano beans with pancetta and cherry tomatoes
Young root-vegetable braise
Celery duo