Buttered String Beans (Hericots Verts a la Maitre d'Hotel)
Prep Time
Cook Time
Total Time
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!
Author: Adapted from Julia Child, Mastering the Art of French Cooking, Vol. 1
Recipe Type: Side
Yield: 4 servings
Ingredients
1 pound string beans or haricots verts, trimmed
Salt and pepper
2 tablespoons butter
Juice of ½ lemon
3 tablespoons chopped parsley
Directions
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.
Add the string beans to a wide saucepan and toss over high heat to evaporate the moisture.
Season with salt and pepper and add ½ tablespoon butter and toss.
Alternate adding the rest of the butter and the lemon juice gradually while tossing.
Transfer to a serving platter and sprinkle with the parsley. Serve immediately.
Notes
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/buttered-string-beans-julia-child/