Buttered String Beans (Hericots Verts a la Maitre d'Hotel)
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Who would think that string beans tossed with butter, lemon juice and parsley would be so delicious? This is the perfect side: flavorful, vegetarian, and fast!
Recipe Type: Side
Yield: 4 servings
  • 1 pound string beans or haricots verts, trimmed
  • Salt and pepper
  • 2 tablespoons butter
  • Juice of ½ lemon
  • 3 tablespoons chopped parsley
  1. Blanch the string beans: Bring a large pot of water to a boil and add the string beans. Cook for 2 to 5 minutes, until just tender but still a bit crispy (Julia says: "A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness."). Drain and rinse with cold water.
  2. Add the string beans to a wide saucepan and toss over high heat to evaporate the moisture.
  3. Season with salt and pepper and add ½ tablespoon butter and toss.
  4. Alternate adding the rest of the butter and the lemon juice gradually while tossing.
  5. Transfer to a serving platter and sprinkle with the parsley. Serve immediately.
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/buttered-string-beans-julia-child/