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Haricots Vert


  • 2 large shallots, sliced
  • 1 tablespoon butter
  • 1 pound haricots verts, trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped parsley


  • Saute the shallot in butter until translucent, about 3 minutes. Add the haricots verts and saute until firm but cooked. Season with salt and pepper, to taste. Toss with the parsley.