Charred Haricots Verts with Shallots and Herbs

August 1, 2018

These charred haricots verts with shallots and herbs from the Le Creuset cookbook are really easy for a fantastic vegetable side dish.

These Charred Haricots Verts with Shallots and Herbs are super easy and are one of those fantastic vegetable side dishes the whole family can enjoy. I have modified this classic French side dish slightly to use vegan butter, and it tastes just as delicious as I remember.

These sautéed haricots verts have a history of being prepared table side in posh restaurants all over France, and by the famous Maître D’Hôtel. This dish works best when you use the tender green beans known as haricots verts. Larger, tougher beans that require longer cooking times don’t fair as well in this recipe. However, haricots are not always in season or available, and if regular green beans is what you have blanch the beans lightly before adding to the skillet for the best results.

This charred haricot verts recipe comes from the Le Creuset cookbook – A Collection of Recipes from Our French Table. I was so excited to get this book as I use the Le Creuset cookware every day in my kitchen, and everything they do is exquisite.

Many of you have written to me over the years after using my cookbooks, watching episodes of The Blendaholic, or looking my short recipe videos about the pots, pans, and skillets I use. I’m often using the Le Creuset cookware as I have collected many pieces over the years. These iconic pieces of cookware last forever. They are timeless, look incredible on the table, and are so fantastic to use.

I am not alone in my obsession with Le Creuset. It may just be one of the most wished-for kitchen items. If I had a dollar every time somebody said to me, “I love my Le Creuset” or “Oh, I want a piece of Le Creuset so badly” I would have my own island in the Caribbean!

So, needless to say, thousands of Le Creuset devotees around the world were clammering to get their mitts on a copy of this book! And, we were not disappointed. This book is stunning. For those of you passionate about classic French cooking, this book is for you. Julia Childs, you would be proud!

The classic French recipes are broken up into categories:

  • Salads and Hor D’oeuvres
  • Soups, Eggs, and Vegetables
  • Fish
  • Meat and Poultry
  • Breads and Baking
  • Desserts

There are, of course, all of the usual French favorites such as quiches, rioche rolls, demi baguettes, brown butter madeleines, croissants, pain au chocolat, poached pears, fig and apple tarts, clafoutis, crepes, apple tarte tatin, macarons, chocolats, and pots de creme.

As a vegan, I flipped through all of the gorgeous photos of the many dishes I couldn’t eat and sped straight to the vegetable section where I found many delights I could make and modify using vegan substitutes. And, I admit, I did make a list of people I will be giving this book to as a holiday gift this year.

Some of my favorite recipes include:

  • Salad Lyonnaise
  • Salad Nicoise
  • Pickled Vegetables
  • Lentil Salad
  • Garlic and Herb Gougeres
  • Celery Root Remoulade
  • Oil-Poached Leeks
  • Parsnip Puree
  • Baked Ratatouille
  • Pommes Lyonnaise
  • Pommes Frites
  • Galette de Pommes de Terre
  • Onion Soup
  • Vegetable Soup Au Pistou

In addition to the recipes, there is, of course, a list of the essential Le Creuset cookware and tools that every self-respecting chef should have such as: dutch ovens, cast iron skillet, non-stick skillet, stainless steel sauté pan, pate terrine, braiser, saucepan, wooden spoon, silicone spatulas, small offset spatulas, whisk, tongs, rasp grater, peeler, thermometers, measuring cups and spoons, kitchen twine, cheese cloth, kitchen towels, and knives.

There is also a list of essential pantry items to make this recipes, and conversions for volume, weight, and temperature.

This cookbook is a beautiful book to give as a gift to put in the kitchen, leave on the coffee table or sitting room, or to thumb through lovingly to be transported to France.

Get your copy now, and let me know what you think of the beans! I love them.


Charred Haricots Verts with Shallots and Herbs

These charred haricots verts with shallots and herbs from the Le Creuset cookbook are really easy for a fantastic vegetable side dish. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Tess Masters


  • 1 1/2 teaspoons grapeseed oil
  • 4 small shallots, peeled and quartered lengthwise
  • 1 pound whole haricots verts
  • 1 1/2 tablespoons unsalted vegan butter (at room temperature)
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup sliced almonds, lightly toasted
  • 1/4 cup loosely packed fresh mint, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste


  1. Heat a large cast-iron skillet over medium-high heat, then brush with the grapeseed oil. The oil should shimmer, but reduce the heat if it smokes.
  2. Arrange the shallots cut-side down in the skillet and let sear until deeply browned on both sides, 4 to 5 minutes. Transfer to a plate.
  3. Working in batches, add the beans to the skillet and cook, tossing occasionally, until crisp-tender and lightly charred in spots, about 8 minutes. Transfer to a large bowl and cover with foil to keep warm while cooking the next batch.
  4. Add the butter to the beans 1/2 tablespoon at a time, alternating with half of the lemon juice. Toss to incorporate.
  5. Add the shallots and half each of the lemon zest, almonds, mint, and parsley. Toss to mix and season with the salt and pepper.
  6. Transfer the beans to a serving platter. Sprinkle with the remaining lemon zest, almonds, mint, and parsley. Serve warm. Season with salt and pepper to taste.

Recipe Notes

Recipe from the Le Creuset cookbook.
Photo by Trent Lanz and styling by Alicia Buszczak