Best Tarragon Green Beans Recipes

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

TARRAGON GREEN BEANS

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON

Steps:

• Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

GREEN BEANS WITH CARAMELIZED ONIONS AND TARRAGON

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
• Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 teaspoon oil; season with salt and pepper. Transfer beans to a platter and top with onions.

SHRIMP WITH LEMON, TARRAGON, GREEN BEANS, AND PEAS

Steps:

• Mix butter, minced tarragon, chives, and lemon peel in small bowl.
• Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
• Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.

TARRAGON-ALMOND GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.

GREEN BEANS WITH SHALLOTS & TARRAGON

Steps:

• Bring water to a boil in a saucepan.
• Add salt and beans.
• Bring to boil and simmer 8 to 10 minutes.
• Beans should be tender but crisp, drain.
• Return beans to saucepan and add butter and shallots.
• Cook briefly but do not brown.
• Add tarragon, salt and pepper.
• Saute briefly and serve.

LEMON TARRAGON GREEN BEANS

Steps:

• In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.
• Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.

GREEN BEANS & SPRING ONIONS WITH TARRAGON

Steps:

• Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
• When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

ROASTED FINGERLING POTATOES & GREEN BEANS IN TARRAGON SAUCE

Steps:

• Preheat oven to 425°.
• Cut fingerlings in half lengthwise, and place in a large bowl.
• Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
• Place potato halves, cut sides up, in a jelly-roll pan.
• Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
• Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
• While the potatoes are baking, make the sauce.
• Whisk together first 6 ingredients in a small bowl until combined.
• Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
• Whisk in green onion and tarragon.
• Use immediately, or store in an airtight container in refrigerator up to 2 days.
• Let chilled dressing stand 30 minutes before using.
• Remove potatoes from oven, and let potatoes stand in pan.
• Bake green beans at 425° for 12 minutes.
• Arrange green beans around roasted potatoes on a serving platter.
• Drizzle with Creamy Tarragon Dressing.

EASY TARRAGON GREEN BEANS

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add green beans. Cover and steam until tender, about 5 minutes. Toss in a bowl with butter, lemon juice, and tarragon leaves. Season with coarse salt and ground pepper.

TARRAGON GREEN BEANS

Steps:

• In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. , Meanwhile, in a small saucepan, saute the onion, celery and green pepper in butter until tender. Stir in the tarragon, lemon-pepper and pepper. Drain beans; add vegetable mixture and toss to coat.

ITALIAN GREEN BEANS WITH TARRAGON

Steps:

• Trim ends from the green beans and cut in 1 1/2 inch lengths.
• Steam or cook the beans in a saucepan of boiling salted water for 5 minutes or until al dente, drain.
• Toss with oil, salt and pepper, and tarragon.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON

Steps:

• In large skillet cook asparagus spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set alongside vegetables on the serving dish.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON*

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside. In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside. Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high, and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

GREEN AND YELLOW BEANS WITH TARRAGON

Steps:

• Bring a large saucepan of water to a boil. Add a large pinch of salt along with the beans. Cook until tender but firm, about 5 minutes. Drain. Combine the melted butter and tarragon and pour over the beans, tossing gently to mix. Season with salt and pepper.

GREEN BEANS WITH FRESH TARRAGON BUTTER

Steps:

• Heat 1 cup water to boiling in 3-quart saucepan. Add beans; reduce heat to medium-high. Cover and cook 6 to 8 minutes or until crisp-tender.
• Meanwhile, mix remaining ingredients in small bowl.
• Drain green beans; return to saucepan. Add tarragon mixture; toss gently to coat.

FRENCH GREEN BEANS WITH TOMATOES AND TARRAGON

Steps:

• 1. Microwave green beans on high for 3 minutes until tender. 2. Place beans and tomato in large bowl. 3. Combine lemon juice and next 4 ingredients in small bowl, whisk. Pour dressing over beans and tomato toss gently to coat.

GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE

Steps:

• Add beans to boiling water, cook till desired doneness.
• Drain beans in colander.
• While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
• slowly whisk in olive oil.
• Put beans in a serving bowl and toss with the vinaigrette.
• serve immediately.