Wednesday, August 29, 2012

haricot vert with shallots

yes. more stories about moving...
after realizing i have an insane amount of scrapbooking supplies
(even though i have never made one scrapbook in my whole life)
i thought there might be someone who wanted that stuff...
me: do you know anyone who scrapbooks?
my mother: no. i defriend those people immediately.
hilarious. i love my mother.
recipe via smitten kitchen
1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
half a lemon
1. bring a pot of well-salted water to boil.
boil haricot vert for 3.5 minutes
plunge them into an ice bath and drain the beans.
2. in your empty pot melt two teaspoons of butter over medium heat.
add the shallot and saute them until they’re just translucent,
not browned–about one to two minutes.
add the drained and cooled haricot vert back into the pot
and reheat them in the butter and shallots.
season with salt and pepper.
3. spread haricot vert and shallot onto a plate,
throw the diced tomato over them and squeeze a
few drops of lemon juice over the dish.
serve immediately & enjoy :)

i love a simple salad based on one vegetable that's the star.
this was easy and delicious!
the buttery shallots mixed with the tangy lemon. YUM!

check out other great veggie dishes here, here and here :)

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