Haricots verts echalots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Haricots verts |
| 2 | Carrots | |
| 2 | tablespoons | Minced shallot |
| Olive oil | ||
| 2 | Scallions | |
Directions
Trim haricot verts and peel carrot. Trim carrots to the same size as the beans. Heat a skillet and add oil. Saute the shallot for 1 minute. Add carrots and beans, saute 1 to 2 minutes more. Remove them from the skillet.
Trim white end of scallion and reserve for later use. Dip scallion greens in boiling water for 5 seconds. Tie bundles of beans and carrots with scallions.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9276 Converted by MM_Buster v2.0l.