Discover the delightful fusion of flavors in our "Runner Beans with Tarragon Cream" recipe, a dish that transports you straight to the heart of French cuisine! With its vibrant colors and creamy texture, this elegant side dish is not only a feast for the eyes but also a treat for the palate. Perfect for impressing guests at your next dinner party or simply elevating your weeknight meals, this recipe is as simple as it is delicious. Ready to learn how to create this culinary masterpiece in just 25 minutes? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g runner beans, trimmed
- 1 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Wash the runner beans thoroughly under cold running water and trim both ends, removing any stringy edges.
- Using a sharp knife, slice the runner beans diagonally into thin, elegant strips approximately 1-2 inches long to ensure even cooking and attractive presentation.
- Bring a large pot of salted water to a rolling boil over high heat, preparing for blanching the beans.
- Add the sliced runner beans to the boiling water and cook for 3-4 minutes until they are tender-crisp, maintaining a vibrant green color and slight crunch.
- While the beans are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes to immediately stop the cooking process.
- Once the beans are cooked, quickly drain them in a colander and immediately transfer to the ice bath to preserve their bright color and crisp texture.
- In a separate saucepan, heat the heavy cream over medium-low heat, being careful not to let it boil.
- Finely chop the fresh tarragon leaves, releasing their aromatic oils and flavor.
- Add the chopped tarragon to the warm cream, stirring gently to infuse the herb's delicate flavor.
- Season the tarragon cream with salt and freshly ground black pepper to taste, adjusting the seasoning carefully.
- Drain the cooled runner beans thoroughly, shaking off excess water.
- Gently fold the blanched runner beans into the warm tarragon cream, ensuring each bean is evenly coated.
- Transfer the beans to a serving dish, allowing the creamy tarragon sauce to cascade over the vegetables.
- Garnish with additional fresh tarragon leaves if desired, and serve immediately while the dish is warm.
Tips
- Selecting Fresh Beans: Choose bright green runner beans that are firm to the touch. Avoid any beans that appear wilted or have blemishes for the best flavor and texture.
- Perfect Blanching: To achieve that perfect tender-crisp texture, keep a close eye on the beans while blanching. They should remain vibrant and slightly crunchy, so don’t overcook them!
- Ice Bath Magic: The ice bath is crucial! It not only halts the cooking process but also locks in the beans' beautiful green color. Make sure to transfer them quickly to the ice bath after draining.
- Infusing Flavors: When adding tarragon to the cream, let it steep for a few minutes to maximize the flavor infusion. The warmth of the cream will help release the herb's aromatic oils.
- Serving Suggestions: For an extra touch, consider garnishing with a sprinkle of finely chopped chives or a few toasted pine nuts for added texture and flavor.
- Pairing Ideas: This dish pairs wonderfully with grilled meats or fish, making it a versatile addition to any meal. Enjoy it warm for the best experience!
Nutrition Facts
Calories: 234kcal
Carbohydrates: 9g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
