Haricots verts echalots

Yield: 1 servings

Measure Ingredient
½ pounds Haricots verts
2 Carrots
2 tablespoons Minced shallot
Olive oil
2 Scallions

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.

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