Haricots verts au beurre et échalottes

Buttered Green Beans with Shallots

Preparation info
  • Serve


    • Difficulty


    • Ready in

      20 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 400 g/14 oz green beans, trimmed
  • 30 g/1


Bring a saucean of salted water to the boil and blanch the beans for 4–5 minutes or until al dente, then refresh in a bowl of ice-cold water. Drain and pat dry with kitchen towel.

Heat the butter in a frying pan over a medium heat. Add the green beans and shallot and cook for 2–3 minutes until slightly al dente and well coated with butter. Season with salt and pepper and serve.