Vegetables Printanier

1. 1

   Bring a large saucepan of salted water to a boil and have ready a large bowl of ice and cold water.

2. 2

   Trim haricots verts to 3-inch lengths and blanch in boiling water 2 minutes.

3. 3

   Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander.

4. 4

   In same boiling water cook onions 5 minutes and with slotted spoon transfer to colander to drain.

5. 5

   In same boiling water simmer potatoes 7 minutes, or until tender, and drain in colander.

6. 6

   Peel and halve onions and transfer to a bowl.

7. 7

   Vegetables may be prepared up to this point 1 day ahead, cooled completely, and chilled in a sealable plastic bag.

8. 8

   Halve chanterelles if large.

9. 9

   In a large heavy skillet heat butter over moderate heat until foam subsides and cook chanterelles with salt to taste, stirring occasionally, 2 minutes, or until just tender.

10. 10

    Add peas and cook 2 minutes, or until bright green.

11. 11

    Add beans, onions, and potatoes and cook, stirring occasionally, until just heated through.

12. 12

    Stir in chives and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.