Légumes du Pays Sautés au Beurre (Haricots Verts and Snow Peas Sautéed in Butter)
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photograph by Christopher Hirsheimer Girardet made this dish for us with young local vegetables. Trim 1/2 lb. haricots verts and 1/2 lb. snow peas, rinse, and drain. Bring a pot of salted water to a boil, add haricots verts, and cook for 2 minutes. Add snow peas and continue cooking until just tender, about 2 minutes more. Drain vegetables, refresh in cold water, then drain again. Melt 2 tbsp. butter with 1 tsp. extra-virgin olive oil in a skillet over medium heat, then sauté vegetables for about 3 minutes. Stir in 2 tbsp. sauce from Épigrammes de Pigeonneau à la Chapelure de Truffes Noires recipe, step 3, if you like. Serves 4.
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