Green Beans and SALAWEG Tartar Mix

Green beans were given a special place in Acadian gardens; they would also call be called: « fèves à palette ».

4 portions – Vegetable side dish


Salt for cooking
400 g green beans, readied
4 tablespoons 1 teaspoon butter, non-salted (60 g)
½ cup water (125 ml)
4 tablespoons SALAWEG Tartar mix (60 g)
½ teaspoon salt (3 g)
½ teaspoon lemon juice (3 ml)


  1. In salted boiling water, cook beans for 3 minutes (large beans might need longer cooking); place beans in icy water and dry;
  2. In a skillet, add to butter, water, a SALAWEG Tartar Mix and beans; set heat at medium until liquid thickens enough to adhere to beans;
  3. Add salt and lemon juice; mix thoroughly and serve;

 1Large beans might need longer cooking.