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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound haricots verts (thin french green beans) |
1 1/2 cups red pearl onions |
3/4 pound tiny white potatoes (about 1/8 inch in diameter) or quartered small red potatoes |
1/2 pound fresh chanterelle mushrooms, any tough stems discarded |
2 tablespoons unsalted butter |
1 cup shelled fresh peas (about 1 1/4 pounds in pods) |
2 tablespoons chopped fresh chives |
Directions:
1. Bring a large saucepan of salted water to a boil and have ready a large bowl of ice and cold water. Trim haricots verts to 3-inch lengths and blanch in boiling water 2 minutes. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. In same boiling water cook onions 5 minutes and with slotted spoon transfer to colander to drain. In same boiling water simmer potatoes 7 minutes, or until tender, and drain in colander. Peel and halve onions and transfer to a bowl. Vegetables may be prepared up to this point 1 day ahead, cooled completely, and chilled in a sealable plastic bag.
2. Halve chanterelles if large. 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. Add peas and cook 2 minutes, or until bright green. Add beans, onions, and potatoes and cook, stirring occasionally, until just heated through. Stir in chives and season with salt and pepper.
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