Recipe courtesy of Gourmet Magazine

Haricots Verts Echalots

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