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Topic · Knife Skills & Vegetable Cuts

Green Beans Sautéed in Persillade

Blanched Green Beans Sautéed in Persillade

A rustic wooden dining table featuring a plate of vibrant blanched green beans tossed with chopped garlic and parsley persillade, alongside a copper skillet, small bowl of herbs, and formal silver utensils in a bright, sunlit kitchen.

A classic and easy yet delicious bean persillade. The green beans are blanched to perfection then sautéed in butter with a mixture of garlic and parsley.

  • 2 tablespoons butter
  • 1 teaspoon vegetable oil
  • 2 tablespoons persillade, (mixture of equal amount of chopped parsley and garlic)
  • 1 pound green beans, (trimmed)

  1. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again then pat dry.

  2. Heat butter and vegetable oil in large skillet over medium-high heat. Add the persillade and cook for a couple of minutes. Add green beans and toss until heated through about 5 minutes.

  3.  Season with salt and pepper and serve hot. A persillade is a mixture of finely chopped parsley and garlic. Serve hot.

Cook it: recipes for this lesson

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