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April 18, 2013

Haricot Verts with Citrus and Herbs

Haricot Vert is French for green bean. When a recipe calls for haricot vert often young tender green beans are used whole. The prep time is reduced in this case making this a quick and easy side to prepare.

Serves 8
Total time: 20 minutes


  • 1 pound green beans, washed and strings removed
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 2 tablespoons chopped dill
  • ¾ teaspoon chopped rosemary
  • 1 orange, zest and juice
  • 1/2 teaspoon lemon juice
  • Kosher salt and pepper to taste


    In a small bowl, combine the dill, rosemary, lemon zest and orange zest, season with salt and pepper.

    In a large skillet, on moderate heat, melt the butter and add the beans, cook 2 minutes. Add the garlic, cook about 1 minute. Do not overcook the beans, they should be slightly crisp. Add the herb mixture to skillet and cook additional 1 minute until fragrant. Stir in the orange and lemon juice and cook another 2 minutes. Serve warm as a side.
    Garnish with orange zest.

    Cooking Wiser:
    To save calories use 2 tablespoons cooking oil
    The green beans are great cold as a snack

    Make it your way
    Use any herbs for different flavors:
    omit rosemary
    replace above herbs with cilantro
    replace above herbs with basil and parsley

  • Posted by terri at April 18, 2013 03:31 AM