Easy Sautéed Haricots Verts with Shallots

Green beans with lemon slices, crispy shallots, and shredded cheese in a skillet.

5 from 2 votes

Easy Sautéed Haricots Verts with Shallots

These sautéed haricots verts, also known as French green beans, are tossed with shallots in two ways, both with sautéed shallots and finished with crispy shallots.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: French

Diet: Diabetic, Halal, Kosher, Low Salt, Vegan, Vegetarian

Servings:

Author: Lindsey Baruch

Ingredients

Crispy Shallots

1/4 cup neutral oil avocado oil, vegetable oil, canola oil
2 large shallots thinly sliced
Kosher salt and freshly ground black pepper

Haricots Verts

1 pound haricots verts (French green beans) or regular green beans, trimmed
1 tablespoon unsalted butter
4 large garlic cloves minced
1 large shallot minced
1 large lemon half zested, half peel thinly sliced (optional), juiced
1/4 cup finely chopped Italian parsley
1/4 cup shredded parmesan cheese
Kosher salt and freshly ground black pepper

Instructions

Make the crispy shallots: In a deep large skillet or large pot, add in your oil and shallots. Bring the heat to medium-high heat. Allow this to come to a hot temperature and crisp your shallots.
Stay at the heat and keep mixing the shallots until all crispy, about 4 to 5 minutes. They will burn quickly so keep your eye on it and keep moving them around! Transfer to a paper towel lined on a plate to dry off the excess oil. Finish with a pinch of salt and pepper. Set this skillet aside on the stovetop with the heat off.
Blanch your green beans: In about 2 cups of water in a large pot, add in your green beans. In the meantime, set aside an ice bath.
Bring this to a boil, and blanch your green beans for about 5 to 6 minutes. Drain the beans and transfer to the ice bath to cool immediately. This will help stop the cooking process, help with crunch, and keep your beans bright green, too. Remove from the ice bath, and pat dry on paper towels.
Finish your green beans: Discard all but 1 tablespoon of the shallot oil from your crispy shallots, and in the same skillet, add in your butter. Bring the heat to to medium-high heat to melt your butter. Add in your minced shallots and garlic and give everything a big toss. You don't want any color on your aromatics, just to sweat them out.
Add in your green beans and toss well to combine for about another 4 to 5 minutes. Season with salt and pepper.
Bring the heat to low, add in your lemon zest, lemon juice, lemon peel if using, parsley, and parmesan. Give everything one final toss. Transfer to a serving platter, topping with your crispy shallots.

Notes

Use regular greens beans if you don't have haricots verts. We recommend increasing the blanching time if so, since green beans are a tad bit thicker.

To prep ahead: Make your greens beans completely and crispy shallots. Store separately, with the crispy shallots at room temperature, and warm up the green beans when ready to serve.

This recipe can be store in the fridge for up to 4 days.

If you don't have shallots, you can use a yellow onion for the skillet and for the crispy shallots.

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