Wednesday, July 15, 2009


This is originally from “From a Breton Garden” by Josephine Araldo and Robert Reynolds, but I got it at the Carrboro, NC farmers market where it had been submitted by Kelly Clark, Market Staff and volunteer. We shopped at the market before heading down to the beach and I made this recipe twice that week, it was so popular – with kids and adults! A farmer talked me into buying his big flat Romano beans and they were fantastic in this recipe. A great texture. I didn’t peel the potatoes, and used pretty purple shallots. You can use all kinds of herbs, in addition to or in lieu of parsley, whatever you have fresh: basil, chives, dill, lemon thyme, etc.

1 ½ lbs. Green beans, cut in ½ inch lengths
½ lb. very small new potatoes, peeled
1 small bunch scallions or 2 shallots, chopped
2 cloves garlic, minced
4 Tablespoons butter
¼ cup chopped parsley
salt and freshly ground black pepper

Blanch the vegetables in boiling salted water, first the green beans until tender, 4 – 6 minutes, then the potatoes until they can be pierced easily with a skewer. (You can do both in the same water, saving energy and vitamins, if you scoop out the beans with tongs. Put them in ice water to stop cooking). Drain the vegetables when they are cooked and reserve.

While the vegetables blanch, sauté the scallions/shallots and garlic in the butter until limp. Add the blanched vegetables to this mixture. Stir to coat with butter, adding to taste. Toss in the parsley and season with salt and pepper. Serve hot.

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