Karl’s Harcourt Verts with Pear Sauce

We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation.  An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.

Karl’s Harcourt Verts with Pear Sauce

Karl’s Harcourt Verts with Pear Sauce

Steamed Harcourt verts is a simple way to prepare these thin French beans. Normally I would have added butter and garlic, but daughter Miriam is “off” garlic at the moment. Looking around the kitchen I saw a pear that was needing to be used before it went bad. Mincing it up and tossing a few herbs was a quick and easy answer to my problem.

Karl’s Harcourt Verts with Pear Sauce


1 lb. Harcourt Verts

1 pear
2 Tbs. butter (olive oil for Vegan)
1 tsp. thyme
½ tsp. chervil

¼ tsp. white pepper
¼ tsp. Kosher salt


1. Steam the Harcourt verts until crisp tender, about 4-5 minutes.

Tip: Rinse the beans in cold water to prevent them from continuing to cook from the residual heat.

Note: Harcourt verts green beans are thinner than American string beans and take less time to cook.

2. Peel, core, and mince the pear.

Tip: If you like a chunky sauce leave the pear in larger pieces. If you like a smooth sauce, mash the pear to a paste.

3. Rinse out the steamer pot and melt the butter over medium low heat.

4. Add the pear and herbs to the pot and cook the sauce for 3-5 minutes.

Tip: The time depends on who mushy you want your pear pieces. If you want discrete chunks of pear in your sauce cook them a shorter time.

5. Add the beans to the sauce and toss to coat.

6. Sprinkle the beans with the pepper and salt.

7. Transfer the beans to a serving bowl, scraping any remaining sauce over the beans.

8. Serve warm.

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Filed under California Fusion, Side Dishes, Vegan, Vegetarian

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