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Chef Daniel Thomas’ French Cut Haricot Verts String Beans

by Daniel Thomas

11/23/22

Chef Daniel Thomas’ French Cut Haricot Verts String Beans, Garlic, Shallots with White Wine Blanched, Shocked & Sautéed

INGREDIENTS

  • ¼ lb thin French green beans (Haricots Verts)
  • ¼ lb thin French green beans (Haricots Verts)
  • 1 tablespoon and 1-½ teaspoons extra virgin olive oil
  • 1 tablespoon of white wine
  • 5 cloves garlic, chopped
  • ½ shallot, julienned
  • ½ red pepper – thinly sliced
  • ½ yellow pepper – thinly sliced
  • 1 teaspoon of chopped rosemary
  • 1 teaspoon of chopped thyme
  • 2 pinches of Kosher salt
  • 1 pinch of ground black pepper 2 quarts of water
  • 1 pinch of curry powder
  • 1 pinch of red pepper flakes

INSTRUCTIONS

  • Grab 1 medium bowl of ice with 2 cups of water added.
  • If you have a steamer, steam for 3 minutes and then place in the ice water for 30 seconds and dry well.
  • If you do not have a steamer, in a medium soup pot bring the water to a boil with a pinch of salt. Place string beans in the water and cook (blanch) for 3 minutes or until tender. Take out of the pot and immediately place in the ice water (shocking) for 30 seconds. Take out after 30 seconds and dry with a paper towel.
  • In a medium sauté pan over high heat, add your oil, string beans, garlic, shallots, peppers, rosemary, thyme, salt & pepper, curry powder and red pepper flakes. Sauté together for 4 minutes, stirring constantly. Add White Wine. Stir for 40 more seconds
  • Serve & enjoy!!

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