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.
Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. . Rinse with cold water and drain again then pat dry.
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.
with salt and pepper and serve hot. A persillade is a mixture of finely chopped parsley and garlic. Serve hot.
This recipe is one of 320 in the OCS library — structured into 37 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
