Vegetables Garlicky Haricots Verts with Hazelnuts 4.5 (2) 3 Reviews Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just enough bright, light flavor to this rich side dish. By Angie Mar Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 20 mins Yield: 8 Ingredients 1/4 cup rendered beef fat or unsalted butter 2 pounds haricots verts (French green beans), trimmed 1 cup roughly chopped raw hazelnuts 3 tablespoons chopped garlic (about 8 garlic cloves) 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh tarragon 1 tablespoon kosher salt 3/4 teaspoons black pepper Directions Heat a large, high-sided skillet over medium-high. Add beef fat, and heat until shimmering, about 2 minutes. Add haricots verts, and cook, stirring often, until bright green, about 4 minutes. Add hazelnuts, garlic, and butter, and cook, stirring often, until hazelnuts are toasted and haricots verts are crisp-tender, 4 to 6 minutes. Remove from heat; stir in lemon juice, tarragon, salt, and black pepper. Serve immediately. Notes To make 1/2 cup of rendered beef fat, gently heat 8 ounces of beef trimmings in a small saucepan over medium-low for 1 hour. Strain the rendered fat before using. Rate it Print