Blanched Green Beans Haricots Verts Blanchis
Buttered Green Beans with Lemon Juice and Parsley Haricots Verts a la
Maitre d'Hotel
Blanched Green Beans Haricots Verts Blanchis
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle
and Simone Beck
Whatever recipe you choose for your beans, always give them a
preliminary blanching in a very large kettle of rapidly boiling salted
water. Depending on what you plan to do to them later, boil them either
until tender or until almost tender, and drain immediately. This
essential step in the French art of bean cookery always produces a fine,
fresh, green bean of perfect texture and flavor.
Serving: 6 to 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
3 pounds green beans, trimmed and washed
A large kettle containing at least 7 to 8 quarts of rapidly boiling
water
1/2 tsp salt per quart of water
A handful at a time, drop the beans into the rapidly boiling salted
water. Bring the water back to the boil as quickly as possible, and boil
the beans slowly, uncovered, for 10 to 15 minutes; test the beans
frequently after 8 minutes by eating one. A well-cooked bean should be
tender, but still retain the slightest suggestion of crunchiness. Drain
the beans as soon as they are done. For Immediate Serving Turn the beans
into a large, heavy-bottomed saucepan and toss them gently over
moderately high heat by flipping the pan, not by stirring them. This
will evaporate their moisture in 2 to 3 minutes. Then proceed with
either Buttered Green Beans or Buttered Green Beans with Lemon Juice and
Parsley.
For Later Serving or to Serve Cold:
Run cold water over the beans for 3 to 4 minutes. This will stop the
cooking immediately and the beans will retain color, taste, and texture.
Drain, spread them out on a clean towel, and pat dry. The beans may then
be set aside in a colander, or put in a covered bowl in the refrigerator
where they will keep perfectly for 24 hours.
To Reheat: Depending on your recipe, either drop the beans in a large
kettle of rapidly boiling, salted water, bring quickly again to the
boil, then drain immediately. Or toss the beans in a tablespoon or two
of hot butter or oil, season them, cover the pan, and let them warm
thoroughly for 3 to 4 minutes over moderate heat. Then proceed with your
recipe.
Buttered Green Beans with Lemon Juice and Parsley Haricots Verts a la
Maitre d'Hotel
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle
and Simone Beck
Using Julia Child's Blanched Green Beans as a base, this classic side
dish is fabulous for entertaining.
Serving: 6 to 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 lbs. hot Blanched Green Beans
Salt and pepper
6 to 8 tablespoons softened butter cut into 4 pieces
2 to 3 teaspoons lemon juice
3 tablespoons minced parsley
Equipment
A wide, heavy-bottomed, enameled saucepan or skillet
A hot vegetable dish
Toss the hot beans in the saucepan or skillet over moderately high heat
to evaporate their moisture. Toss briefly again with salt, pepper and a
piece of butter. Add the rest of the butter gradually while tossing the
beans; alternate with drops of lemon juice. Taste for seasoning. Turn
into the vegetable dish, sprinkle with parsley, and serve immediately.
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