Vegan friendly haricot vert and potatoes is a nutritional powerhouse.
In this delectable dish, vibrant haricot vert and hearty Idaho potatoes join forces to create a symphony of flavors and textures. The slender haricot vert brings a burst of freshness to the plate, while the Idaho potatoes add a comforting, starchy richness. The vegetables are expertly seasoned and steamed to perfection.
This haricot vert and potato medley is a feast for the taste buds. Moreover, it is also a visual delight. The contrasting colors and textures create an inviting and appetizing presentation. Each bite offers a harmonious blend of the crisp-tender haricot vert and the creamy, buttery Idaho potatoes. Thus, creating a truly satisfying culinary experience.
Furthermore, the dish is a versatile canvas, perfect as a flavorful side or a wholesome vegetarian main course. Whether served alongside grilled proteins or enjoyed on its own, this recipe caters to a variety of dining preferences. The simplicity of the preparation allows for easy integration into any meal plan, making it a go-to option for busy weeknights or leisurely gatherings.
Haricot Vert (French Beans) healthy and versatile
Importantly, for those seeking a health-conscious option, this haricot vert and Idaho potato combination is a nutritional powerhouse. Packed with essential vitamins, minerals, and fiber, it not only tantalizes the taste buds but also contributes to a well-balanced and nourishing diet. Specifically, green beans are low calories and fiber rich.
Incorporate this delightful dish into your culinary repertoire, and elevate your dining experience with the delightful marriage of haricot vert and potatoes. Whether you’re a seasoned chef or a home cook exploring new horizons, this recipe promises to be a flavorful journey worth savoring.
Haricot Vert versality lends itself to a variety of culinary creations, including this delectable haricot vert shrimps salad. Or keep it even simpler with these roasted haricot vert. They can also be dressed up like in this ultimate bean salad.
Disclosures
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Haricot Vert with Idaho Potatoes
Equipment
Ingredients
- 2 – 3 tablespoons extra virgin olive oil
- 1 large shallot peeled and sliced
- 4 cloves fresh garlic peeled and grated
- 2 tablespoons fresh dill minced
- Optional: 1/2 teaspoon red pepper flakes
- 1 tablespoon porcini powder
- 1 large Idaho potato peeled and cut into 1 inch chunks.
- 1 cup water
- 3/4 teaspoons kosher salt adjust for your taste bud and diet
- 1/2 teaspoon freshly ground black pepper
- 3 vine ripened tomatoes seeded and diced
- 16 ounces haricot vert (French Style String Beans) Trimmed and cut in halves.
- 1/2 cup kalamata olives pitted and chopped
- 1/2 lemon juiced.
Instructions
- Add the olive oil to a hot dutch oven pan or deep skillet. Use medium heat.
- Add shallots. Sauté 2 minutes until fragrant.
- Add garlic and dill. Add red pepper flakes if using. Mix. Cook 30 to 60 seconds.
- Add porcini powder. Mix and cook 30 seconds until fragrant .
- Add potatoes. Season with a generous pinch of the salt and freshly ground black pepper. Mix well to combine.
- Add the water. Bring to a boil. Cover. Reduce heat to medium low. Simmer until potatoes are fork tender. 8 to 10 minutes.
- Add the tomatoes, haricot vert. Season with salt and freshly ground black pepper to taste. Mix. Cover the pot tightly. Steam the beans until fork tender (al dente). 8 to 10 minutes.Note: If too much water has evaporated, add a couple of tablespoons more. You don't want to make it too soupy – just enough to steam the beans and leave a little bit of sauce.
- Turn off the stove. Add the Kalamata olives and remaining dill. Mix. Plate and serve.Note: May add toasted nuts of choice. I usually like toasted chopped walnut or almond also work. Serve over brown rice and make it a meal.
Nutrition
