Herb-butter haricots verts with lemon zest

Elevate your side dish game with this flavorful Herb-Butter Haricots Verts with Lemon Zest recipe. Fresh green beans are tossed in a luscious mixture of butter, lemon juice, parsley, onion, and tarragon, then finished with a sprinkle of zesty lemon for a burst of freshness. Perfect for any dinner table!

  • 26 Jan 2025
  • Cook time 30 min
  • Prep time 30 min
  • 8 Servings
  • 7 Ingredients

Herb-butter haricots verts with lemon zest

Herb-Butter Haricots Verts with Lemon Zest is a delightful and vibrant side dish that perfectly blends the freshness of green beans with the rich flavors of herb-infused butter. This recipe provides a tantalizing combination of fresh parsley, tarragon, and lemon zest, elevating the simple green bean into a gourmet addition to any meal. Whether you're looking to add a pop of color to your dinner table or impress guests with a sophisticated side, this dish is both easy to prepare and sure to please.

Ingredients:

5 tbsp butter
70g
1 tbsp lemon juice
16g
3 tbsp fresh parsley
11g
3 tbsp onion
30g
2 tbsp tarragon (estragon)
1.20g
1.50 tsp lemon zest
3g
8 cups green beans
800g

Instructions:

1. Prepare the Green Beans:
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for 3-5 minutes, until tender-crisp.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain the beans and set them aside.
2. Make the Herb-Butter Mixture:
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and sauté until it softens and becomes translucent, about 3-4 minutes.
- Stir in the fresh parsley, tarragon, lemon juice, and lemon zest. Cook for an additional 1-2 minutes, allowing the flavors to blend together.
3. Combine and Serve:
- Add the cooked green beans to the skillet, tossing them in the herb-butter mixture until they are evenly coated and heated through, about 2-3 minutes.
- Season with salt and pepper to taste.
- Transfer the green beans to a serving dish and garnish with a little extra lemon zest and fresh parsley, if desired.
4. Enjoy:
- Serve the herb-butter haricots verts warm as a delightful side dish.

Tips:

- Blanch the green beans in boiling water for 2-3 minutes before transferring them to an ice bath. This helps in maintaining their vibrant green color and crisp-tender texture.

- Make sure the butter is at room temperature before you start, as it will mix more easily with the herbs and other ingredients.

- Finely chop the parsley, tarragon, and onions to ensure even distribution throughout the dish.

- Feel free to adjust the quantity of lemon juice and zest based on your preference for tanginess.

- Use a large skillet to ensure the green beans are evenly coated with the herb butter without overcrowding.

Herb-Butter Haricots Verts with Lemon Zest is not just a side dish; it's a culinary experience that brings together the best of fresh, flavorful ingredients. With minimal effort, you can transform simple green beans into a sophisticated accompaniment worthy of any dinner table. The herb-infused butter enhances the natural flavors while the lemon zest adds a refreshing pop of brightness. Follow the tips above to ensure perfect results every time, and enjoy this elegant yet easy-to-make dish.

Nutrition Facts
Serving Size120 grams
Energy
Calories 100kcal5%
Protein
Protein 2.02g1%
Carbohydrates
Carbohydrates 8g2%
Fiber 2.82g7%
Sugar 3.59g4%
Fat
Fat 8g9%
Saturated 4.10g14%
Cholesterol 20mg-
Vitamins
Vitamin A 110ug12%
Choline 18mg3%
Vitamin B1 0.09mg7%
Vitamin B2 0.11mg8%
Vitamin B3 0.76mg5%
Vitamin B6 0.15mg9%
Vitamin B9 36ug9%
Vitamin B12 0.00ug0%
Vitamin C 16mg17%
Vitamin E 0.42mg3%
Vitamin K 70ug56%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.07mg8%
Iron, Fe 1.14mg10%
Magnesium, Mg 27mg6%
Phosphorus, P 44mg3%
Potassium, K 230mg7%
Selenium, Se 0.60ug1%
Sodium, Na 8mg1%
Zinc, Zn 0.27mg2%
Water
Water 100g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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