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Veggie Side Dish: Candied Walnut Haricot Vert Greens

Haricot verts are basically the French equivalent to green beans, but they are longer and more slender and have a somewhat spicier bite to them than normal green beans. They are perfect when paired with a somewhat sweeter component, so we decided to go with candied walnuts for this dish–and we’re happy to report that it’s a great match! We’re all used to the run of the mill green bean dishes we get inundated with, so it’s nice to have a unique alternative that will offset the heavier dishes on the table and add some textural contrast, along with its amazing flavor!

Candied Walnut Haricot Verts

Serves 6

Ingredients

  • 2 pounds haricots verts or other slender green beans
  • 1 cup walnuts, chopped
  • 1/4 cup brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon fine sea salt, or to taste

Directions

  1. Line a baking sheet with aluminum foil or parchment paper and set aside. Snap the ends off of beans.
  2. Place walnuts in a medium pan and toast for 4-5 minutes over medium heat, tossing occasionally. Nuts should be fragrant, but not burnt.
  3. Remove nuts from pan and set aside. Add olive oil, vinegar and brown sugar to pan and stir continuously until sugar melts and mixture is smooth and syrupy.
  4. Return nuts to pan and coat thoroughly in syrup. Pour nuts out onto lined baking sheet and spread out to cool completely.
  5. Bring a large pot of salted water to boil and set up a large bowl filled with ice water.
  6. Once water is boiling, drop haricot verts in and blanch for about 2 minutes, or until bright green and tender/crisp.
  7. Remove beans from water using a slotted spoon and immediately transfer to ice bath to prevent further cooking.
  8. Pat dry with paper towels and transfer to serving bowl. Add candied walnuts and some of remaining syrup, and season with salt and pepper. Taste and adjust seasoning, if necessary.

Recipe adapted from Marcus Samuelsson

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