Kitchen Knife - For trimming green beans and additional vegetables.
Cutting Board - Safe chopping surface for herbs and other ingredients.
Colander - To rinse and drain haricots verts post-blanching or preparation steps.
Stock Pot - Quick-boiling method for tender yet crisp green beans.
Skillet/Saucepan - Ideal for sautéing green beans in butter with garlic and herbs.
Mandoline Slicer (Optional) - Even cutting of vegetables into strips.
Steamer Basket - Separate steaming method to serve haricots verts easily.
Measuring Cups - Accurate measurement for water or butter in recipe adaptations.
Kitchen Scale (Optional) - Precise measurements when scaling the dish up.
Herb Grinder - Handy tool for grinding fresh herbs directly into butter.
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About