Haricot Verts with Lemon and Parmesan are an easy and fresh side dish that is bursting with flavors of garlic and lemon. Adding the zesty-lemon-garlic flavor makes this green vegetable come alive! Delicious!
Best of all, they go great alongside pretty much any main dish! And its quick and easy to make!
Green Been Power:
Green beans go by many different names, like string beans, French beans, snap beans, and haricots verts in French
They are delicate beans that cook very quickly and can be served at room temperature or chilled.
Not only are they relatively inexpensive, green beans are rich in vitamin C and beta-carotene, an antioxidant that gives fruits and vegetables their color. The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol
Cauliflower is a Superfood:
Cauliflower may be just what you’re searching for. This versatile veggie can be eaten raw, cooked, roasted, grilled, baked into a pizza crust, or cooked and mashed as a substitute for mashed potatoes. You can even rice cauliflower and serve it in place of white rice. I use it raw in this recipe.
Cauliflower is an excellent source of vitamins C and K, folate and fiber. It’s also a good source of B vitamins, omega-3 fatty acids, manganese, potassium, protein, phosphorus and magnesium. Colorful varieties boast even more nutrition than white cauliflower, with orange high in beta-carotene and vitamin C, and green topping the charts in vitamin C, minerals and protein, for example.
To avoid soggy green beans, only trim off the ends. Avoid cutting the green beans in half whenever possible so they don’t absorb too much water. Rinse them in a colander under cool running water.
I choose to use frozen green beans in this recipe for ease and availability. However, if you prefer to use fresh beans you certainly can. Just add a few minutes to the cooking time. Be careful not to over cook them, or you will have mushy beans.
Then, chill! After cooking, immediately transfer the beans to the bowl of ice water to stop the cooking process. Let them chill for at least 30-60 seconds; you want them to cool completely.
Finally, drain the beans, and spread them on a kitchen towel or paper towels to dry.
If you don’t have parmesan cheese you could always sub in, gruyere, feta or some cheddar. You only need a little cheese.
Easy salads recommendations:
A few salad alternatives that tastes fantastic! Please try. You’ll love them.
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Haricot Verts with Lemon and Parmesan
- 500 g green beans trimmed
- 150 g cauliflower cut in small pieces
- 2 tsp Dijon mustard
- 1 tbsp rice vinegar
- 3 tbsp olive oil
- ½ lemon zested and juiced
- 2 small garlic clove finely grated
- 10 g parmesan finely grated
- Rinse the neens in a colander under cool running water. Trim the beens, only trim off the ends.While you work, bring a large pot of salted water to a boil. Set a large bowl of ice water nearby.Cook the beans in boiling salted water for 2-3 mins in a large pan over a medium heat.Once cooked, plunge into ice-cold water, leave for 30-60 sec, then drain and leave to dry.Cut the cauliflower into small pieces and put together with the drained/dried beens.
- Mix together: the mustard, vinegar, olive oil, lemon zest and juice and the garlic.You can then either toss the beans/cauliflower and the dressing together in a large bowl OR just spoon over the dressing when served on the platter.