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  • noun

Synonyms for haricot

a French variety of green bean plant bearing light-colored beans

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a French bean variety with light-colored seeds


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References in periodicals archive ?
For the pickled haricots verts: In noncreative saucepan, combine
Steve Yung, PDG de McCain en Australie et Nouvelle Zelande, a explique que cette initiative stimulerait la production de petits pois, de haricots verts et de carottes et que celle-ci depasserait 20 000 tonnes par an.
When haricots vert are cool, drain from ice water and set aside.
Popular though it became in Britain, it was the French cooks who first took the bean to their culinary hearts, calling the dried seeds of the beans haricots, because they used them in ragots or haricots of mutton.
Lamb Chops With Tarragon Haricots Vert and Honeyed Pecan Salad is a recipe from Amy Golino of Westboro, who is not only a talented cook, but a culinary specialist for Jarden Consumer Solutions in Boca Raton, Fla.
Even the most carefully-cooked haricots can have impressively 'musical' results.
They are made from otebo beans, said to have the same taste and texture as haricots, usually used for the much-loved snack.
It was printed as Tian de LAgumes et Fines Herbes Filet de Boeuf Bordelaise Carottes a l'Estragon Haricots Verts Pommes Fondantes Salade Millefeuille au Citron Riesling CuvAe Clos RenA.
They were presented with an assortment of perfectly prepared vegetables: sauteed spinach, tender brussels sprouts, haricots verts, carrots and broccolini.
Rinse haricots and lentils then add to the pan, add salt and pepper and cook for five minutes.
Albacore tuna with roasted beets and sweet onions, haricots verts (green beans) will serve as the second course.
For example, on a Newark to Paris flight, BusinessFirst customers will have their choice of red snapper with corn crust and char-grilled jumbo shrimp, accompanied by fried plantains, a vegetable medley of haricots verts, red pepper and carrot julienne, or the pasta bowl with Porcini mushroom ravioli, melanzana arrabbiata sauce and toasted pine nuts.
We chefs love haricots because they hold their shape so well and yet, when you bite into them, they have a good creamy texture.
Diana Dillard, chef instructor, Seattle Culinary Academy, will oversee a team of students preparing Seared Scallop, Baby Beets, Haricots Verts, Quillisascut Chevre, and Meyer Lemon Riesling Foam.