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Related Ingredients

Tasting Notes

With their garden-fresh crunch, bright green color and softly bittersweet flavor, haricots verts can enliven an entire dish.

Here, horseradish mascarpone adds another layer of complexity. The creaminess of the mild mascarpone is balanced by the bite of the green beans. Prepared horseradish, which consists of grated horseradish mixed with vinegar, packs an assertive, acidic punch that cuts through the richness of the mascarpone.

Tips & Techniques

  1. Don’t overcook your haricots verts. Keep them al dente to showcase their bright green color and tender crunch.
  2. Salt for success. Always add a generous amount of salt to your blanching water. The haricots verts should absorb some of the flavor of the salt and become tasty on their own – even before you add the horseradish mascarpone.
  3. Shopping tip. Haricots verts are very tiny, tender green beans. At the market, choose the thinnest green beans you can find.


These tools are the ones we find especially helpful when making this dish.

  1. Grater. Typically made of metal or plastic, graters come in many shapes and sizes and are the perfect tool for reducing hard foods into small particles or long thin strips. Make sure to go for graters or citrus zesters that are made of stainless steel so your handy equipment doesn’t rust (as it’s tin counterpart surely would) overtime.

The list below includes all the equipment you’ll want to make this dish.

Large pot
Large bowl
Spider or slotted spoon
Bowl with paper towel

Large bowl or sheet pan

  • 2 teaspoons prepared horseradish, plus 1/2 teaspoon of its liquid
  • 1/2 cup mascarpone
  • 1 pound haricots verts (other green beans may be substituted for haricots verts), stem ends removed
  • Lemon zest
  • Salt and freshly ground pepper

Serves: 4

Total time: 45 minutes

Active time: 15 minutes

  1. Temper the mascarpone at room temperature. This should take about 20 minutes.
  2. Bring a large pot of water to a boil. Season water with enough salt so that it tastes like the ocean, about 2 tablespoon of salt for every quart of water.
  3. Using a whisk, mix the prepared horseradish and its liquid with the mascarpone. Season with salt and pepper. Wrap with saran wrap and place in refrigerator to chill until firm, 30 minutes to 1 hour.
  4. Add haricots verts to the boiling water and cook until just tender but still firm, about 3 minutes.
  5. Using a slotted spoon or spider, strain haricots verts and drain on paper towels. Transfer to a baking sheet and grate lemon zest over the top.
  6. Place in serving bowl and top with a spoon of the horseradish mascarpone. For a more refined presentation, make a quenelle of mascarpone. A quenelle is an egg shape formed with a hot spoon. Dip a teaspoon in hot water and then run it through the mascarpone, hugging the edge of the bowl with the spoon tilted slightly towards the edge of the bowl. Gently let the quenelle fall on top of the beans.
  7. Zest more lemon over the top and season with black pepper.

Here is a great way to turn this dish into a meal

Roas beef with haricots verts & crème fraîche

For a french flare, pair these haricots verts with roast beef. Top with mascarpone or crème fraîche for a flavor boost.