Fresh parsley and fried shallots perfectly complement a side of green beans! Diana Yen of the Jewels of New York shares her recipe for green beans with a crunch — one part of a family-style dinner designed for slow, soulful grazing.
Haricots Verts with Crispy Shallots
- 4 shallots, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- peanut oil, for frying
- Toss sliced shallots in the flour until lightly coated; set aside until ready to use.
- In a medium pan, add peanut oil, about 1 inch deep.
- Over medium heat, warm the oil to 325°ree; or until a drop of water sizzles in the pan.
- Gently drop the shallots into the oil and fry until golden brown, 1-2 minutes.
- Using a slotted spoon, transfer the shallots to a paper towel-lined plate; set aside until ready to serve.
- 2½ pounds haricots verts, ends trimmed
- ½ stick unsalted butter
- 1½ tablespoons fresh chopped parsley
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 1 cup crispy shallots (recipe above!)
- Have a large bowl with ice water ready.
- Fill a large pot with water and a generous pinch of salt; bring to a boil and add haricots verts.
- Blanch until crisp and tender, 2-3 minutes; drain immediately and place beans into the ice water.
- Drain once more and pat dry; refrigerate until ready to use. (Can be done a day ahead.)
- In a large skillet, melt butter over medium-high heat.
- Add garlic and cook uncovered until golden and fragrant, 2-3 minutes.
- Add the blanched haricots verts and stir until well combined and heated through.
- Sprinkle with parsley and crispy shallots.
- Serve warm or at room temperature.
SHOP COOK + SERVE WARE