October 22, 2020
FRENCH BEANS WITH ROQUEFORT CRUMBLE (Crumble de haricots verts au roquefort)
FRENCH BEANS WITH ROQUEFORT CRUMBLE
(Crumble de haricots verts au roquefort)
Yes, I know! I am the queen of the crumble as all my French friends say! Why? Because I tend to serve simple vegetables in this form. When you present French beans as a side dish, it’s a little bit bland and tedious don’t you think so? But when disguise as a crumble with a bit of roquefort, it becomes a feast for the eyes and your simple French beans acquire a “je ne sais quoi” absolutely everyone loves!
Wine pairing : Côtes Vermeilles (White) from Languedoc-Roussillon.
GREEN BEANS WITH ROQUEFORT CRUMBLE
A quick glance in your kitchen…
In your fridge
Roquefort
Green beans
Butter
Grated Parmesan
In your cupboard
Onion
Garlic
Flour
Olive oil
GREEN BEANS WITH ROQUEFORT CRUMBLE
Serves 4
Serves 4
500 g 17,63 oz of green beans
1 chopped onion
1 crushed garlic clove
100 g 3,52 oz of flour
100 g 3,52 oz of melted butter
1 crushed garlic clove
100 g 3,52 oz of flour
100 g 3,52 oz of melted butter
100 g 3,52 oz of grated parmesan cheese
70 g 2,46 oz of roquefort
Olive oil
Preheat your oven at 180°.
Cook the beans in a large pan with boiling water for 5 minutes.
Meanwhile, soften the onion with the garlic in a saucepan with a little bit of olive oil.
Add the beans and cook for a further few minutes.
In a bowl, combine the flour with the butter and the parmesan.
Pour the beans mixture in a baking tray, fragment the Roquefort on top and finish with the crumble preparation.
Put in the oven for 30 minutes.
Preheat your oven at 180°.
Cook the beans in a large pan with boiling water for 5 minutes.
Meanwhile, soften the onion with the garlic in a saucepan with a little bit of olive oil.
Add the beans and cook for a further few minutes.
In a bowl, combine the flour with the butter and the parmesan.
Pour the beans mixture in a baking tray, fragment the Roquefort on top and finish with the crumble preparation.
Put in the oven for 30 minutes.
Crumble de haricots vert au roquefort
500 g de haricots verts
1 oignon émincé
1 gousse d’ail écrasée
100 g de farine
100 g de beurre fondu
100 g de parmesan râpé
70 g de roquefort
Huile d’olive
Cuisez les haricots 5 minutes dans une grande casserole d’eau.
Pendant ce temps, blondissez l’oignon et l’ail dans une poêle avec un petit peu d’huile d’olive.
Ajoutez les haricots et poursuivez la cuisson quelques minutes.
Dans un récipient, mélangez la farine avec le beurre et le parmesan.
Dans un plat allant au four, déposez la préparation aux haricots, émiettez par-dessus le roquefort et enfin terminez avec le crumble.
Enfournez pour 30 minutes.
