💎 Blistered Haricots Verts with Black Garlic & Toasted Hazelnuts

A French-inspired vegan side where green beans meet umami elegance. Enjoy your easy vegan recipes for your healthy vegan meals 

🌿 Flavor Profile

• Blistered & Crisp-Tender (high-heat seared beans)
• Deep Umami (black garlic + tamari glaze)
• Nutty Crunch (browned hazelnuts)
• Bright Contrast (meyer lemon supremes)

🛒 Ingredients (Serves 4)

For the Beans:

• 1 lb haricots verts (thin French green beans), stemmed
• 2 tbsp grapeseed oil (high smoke point)
• Flaky sea salt

For the Glaze:

• 3 cloves black garlic, mashed to paste
• 1 tbsp tamari
• 1 tsp maple syrup
• ½ tsp orange zest

For the Garnish:

• ¼ cup toasted hazelnuts, crushed
• 1 meyer lemon, supremed (see pro tip)
• 2 tbsp micro cilantro or chopped chives

👨‍🍳 Technique-Driven Steps

1. Dry-Blister the Beans

1. Heat a carbon steel wok or cast-iron skillet over maximum heat until smoking.
2. Add beans without oil—dry-toast 2 mins until charred in spots.
3. Add oil and toss 1 min until vibrant green but still crisp.

2. Create the Glaze

1. Off heat, push beans to one side.
2. Add black garlic paste to empty space, let it sizzle 10 seconds.
3. Deglaze with tamari and maple, tossing to coat evenly.

3. Plate Like a Michelin Star

• Arrange beans diagonally on a warm rectangular plate.
• Scatter hazelnuts and lemon supremes over top.
• Finish with zest and micro herbs.

💡 Chef’s Secrets

✅ No black garlic? Substitute 1 tsp balsamic glaze + ½ tsp minced regular garlic.
✅ Perfect supremes: Cut lemon ends, remove peel with knife, then slice between membranes.
✅ Restaurant trick: Hold beans with tongs while plating for architectural height.
✅ Make ahead: Blanch beans 1 day ahead; reheat in the glaze before serving.

🍽️ Sophisticated Pairings

• Drink: Orange wine or jasmine cold brew tea
• Next-day magic: Toss with cold soba noodles and glaze as dressing.

Tag @goveganrecipe with your #FrenchBeanFantasy!
When humble vegetables wear evening gloves. 🎩✨

(Method inspired by Paris’s Arpège + Chef Daniel Humm’s veggie precision)

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