Photo: Sorin Gheorghita
haricot vert with shallots
6 ingredients
openrecipes
Nearly a year ago, I told you about my . But what I failed to tell you is that these things change suddenly for no apparent reason. One day I’ll try something I’m certain sounds too uninteresting to be executed well–in that case, zucchini, almonds and a bit of parmesan, barely cooked–and the flavor blows my mind to the point that I eat it that night, the next one and all the days that follow, then pausing for a couple weeks just to pick it up once more.
Estimated Nutrition (whole recipe, rough)
149
Calories
2g
Protein
12g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound of haricot vert, trimmed and tailed
- 2 teaspoon butter
- 1 small shallot, sliced
- Salt and pepper to taste
- 2 tablespoons diced tomato
- Wedge of lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes