Recipe courtesy of Gourmet Magazine

Haricots Verts Echalots

  • Level: Easy
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 2 servings
Save Recipe


1/2 pound haricots verts

2 carrots

2 tablespoons minced shallot

Olive oil

2 scallions


  1. 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.
  2. 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
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Haricots Verts with Shallot Dressing

Haricots Verts with Minty Cherry Tomatoes

Pan Seared Salmon with Haricots Verts Salad

Scallop Salad with Haricots Verts and Truffle Oil

Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts

Primavera Orzo