eat make read

Green beans were one of the only vegetables I would eat growing up, sad, I know. They’re still my favorite vegetable, so when I saw this recipe for haricot verts I couldn’t resist making them. Of course I messed up and bought green onions instead of shallots, but I didn’t think it was a big whoop, so I went ahead and made them anyway.

There’s something so pretty about fresh vegetables. It makes me really happy to see the vibrant colors next to one another. Once I’d prepped and admired them, I tossed the beans in boiling water. I’ve had a little trouble in the past getting my green beans the perfect amount of done, usually they’re either too done or not done enough; so I was happy to see the recipe gave a very precise cook time of 3.5 minutes. The result was delicious! I really liked the little pizazz that the lemon added and the butter and onions gave them a little extra umph. I’ll definitely be using this recipe again.