Haricots Variés à la Ciboulette

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The simple spring vegetables in this dish make a terrific accompaniment to roast lamb, steamed fish or creamy gratin dauphinois.


  • Choose 700 g in total from a selection of the following vegetables: broad beans, peas, French beans, runner beans, mangetout, sugar snap
  • large bunch of mint
  • large bunch of chives
  • 100 g butter
  • sea salt
  • freshly ground black pepper


    Heat a large pan of water to boiling, then cook the prepared vegetables for 3 minutes. Drain well. Strip the mint leaves from the stems and chop finely, along with the chives. Melt the butter in a large pan. Add the drained vegetables to the pan with the mint, chives and seasoning. Stir well and serve.