Glazed Haricots Verts with Pickled Shallot-Walnut Relish

Glazed Haricots Verts with Pickled Shallot-Walnut Relish

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From: EatingWell Magazine, November/December 2017

Skip Grandma's mushroom-soup-drenched casserole this year and cook this fresher green bean side dish with a tangy shallot and walnut relish instead. If you can't find white balsamic vinegar, use apple-cider vinegar (instead of regular balsamic vinegar) instead.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups thinly sliced shallots (about 3 large)
  • 1 tablespoon yellow mustard seeds
  • 1 cup white balsamic vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1½ pounds haricots verts or green beans, trimmed
  • 1 cup toasted walnuts, coarsely chopped
  • ½ cup lightly packed fresh parsley, coarsely chopped
  • 4 tablespoons cold unsalted butter, cubed


  • Prep

  • Ready In

  1. Place shallots and mustard seeds in a heatproof medium bowl. Combine vinegar, water, sugar and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Pour the pickling liquid over the shallots. Top with a small plate. Set aside at room temperature for at least 30 minutes and up to 4 hours, or refrigerate for up to 2 days.
  2. Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook beans just until crisp-tender, 1½ to 2 minutes. Drain and transfer to the ice water until cold. Drain, pat dry and transfer to a large bowl.
  3. Drain the shallots, reserving the pickling liquid, then return them to the bowl. Stir in walnuts, parsley and 1 tablespoon of the pickling liquid.
  4. Bring ½ cup pickling liquid to a boil in a small saucepan over medium-high heat. Boil until reduced by half, 2 to 4 minutes. Whisk in butter, one cube at a time, until the sauce is thickened. Pour the sauce over the beans and toss to combine. Transfer to a serving platter and top with the shallot-walnut relish.
  • To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 208 calories; 15 g fat(4 g sat); 4 g fiber; 18 g carbohydrates; 5 g protein; 56 mcg folate; 15 mg cholesterol; 8 g sugars; 1 g added sugars; 1,440 IU vitamin A; 18 mg vitamin C; 75 mg calcium; 2 mg iron; 297 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 fat

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