Garlicky Green Beans with Crème Fraiche


  • 500g green beans

  • 3 tbsp olive oil

  • 4 garlic cloves, crushed

  • 20g butter

  • ¼ cup roughly chopped parsley leaves

  • salt

  • freshly ground black pepper

  • large dollop of crème fraiche


  • Trim the ends off the beans and blanch them in a large saucepan of boiling, salted water for 3-4 minutes then tip into iced water to cool. Lift them onto a tea towel and pat thoroughly dry.

  • Heat the oil in a heavy-based saucepan. Add the beans and garlic and sauté over a low heat for 3 minutes, stirring frequently, or until the beans are tender and the garlic has softened and begun to colour. Stir in the butter and parsley.

  • Serve with a large dollop of crème fraiche and season with salt and pepper