Crunchy Haricots Verts with Pomegranate Molasses
Found on Mare Nostrum, Paris - I've made some of my edits below.
I made these for Thanksgiving this year, and I couldn't find any pomegranate molasses. Granted I was looking for it on short notice, so it was my fault. I found four beautiful pomegranates and decided just to make the molasses myself. I've put a link to the molasses recipe below. It's easier to just get the pomegranate juice from the store, but it can be expensive.
- 400g (+/- 1 Lb) of fresh haricots verts (green beans)
- 1 Tbsp Pomegranate molasses (or balsamic vinegar with a pinch of sugar added)
- 1/2 Cup pomegranate seeds
- A pinch of coarse salt
- 2 Tbsp of olive oil
- A pinch of pepper
- 1 Tsp of flaked almonds to serve
What to do with them...
- First cut the green beans by removing both ends by hand. It takes a little time but the look and feel are worth it!
- Put some water in the pan, (enough to cover the beans, about 4 cups), add a pinch of coarse salt and bring to the boil. When the water boils, put the green beans in the pan and let them cook for 5-7 minutes. They should still be crisp but cooked
- Immediately remove the beans from the boiling water, put them in the colander under the cold water tap. This will stop the cooking process and leave them crisp
- Once they are cooled, you can put them in the bowl and drizzle with olive oil, pomegranate molasses, pomegranate seeds, pepper and sea salt
- You can re-heat now if you want to serve warm
- Mix them well so that they are evenly coated
- Finally, sprinkle the sliced almond on top