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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Vegetables & Side Dishes > Chanterelles Printanier |
Chanterelles Printanier
Ever get tired of the same old vegetables? This is
something you probably haven't tried before, and
it's a wonderful accompaniment to any number of
summer dishes. It's excellent when served with
grilled fish or poultry.
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Ingredients:
1 pound haricots verts (thin French green beans)
1 1/2 cups red pearl onions
3/4 pound fingerling potatoes, sliced very thin
1/2 pound fresh Chanterelle mushrooms, cleaned and trimmed with tough stems discarded
2 tablespoons unsalted butter
1 cup shelled fresh peas (about 1 1/4 pound in the pods)
2 tablespoons chopped fresh chives
Sea salt & freshly ground Black Pepper
Preparation:
Bring a pot of salted water to a boil. Nearby,
have a large bowl of ice water ready.
Trim the haricots verts into 3-inch pieces and blanch
them in boiling water for about 1 ½ to 2 minutes.
Transfer the beans with a slotted spoon to the
ice water to immediately stop the cooking process. Drain them in a colander.
In the same boiling water, cook the onions for about 5 minutes and
transfer to a colander.
Peel and halve the onions and transfer them to a bowl.
The vegetables may be prepared a day ahead of time up until this
point. Make sure they are cooled completely, and
chilled in a sealable plastic bag.
Cut the chanterelles in half or quarters, if they
are large. In a heavy skillet, heat the unsalted
butter over moderate heat until the foam subsides.
Cook the mushrooms with salt to taste, stirring
occasionally, for about 2 or 3 minutes, or until
they are tender.
Add the peas and cook another 2 minutes, or until they are a bright green.
Add the beans, onions, and potatoes, and cook,
stirring occasionally, until they are just heated
through.
Stir in the chives and season with salt and pepper.
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