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Sautéed Haricots Verts and Morels with Scallions

  • Total Time:
  • Servings: 6 to 8

Perfect for springtime, this delicious side dish features haricots verts sauteed in olive oil and butter with fresh morels. Dried morels can be used if fresh are unavailable by soaking 1 cup (1 ounce) of them in boiling water for about 20 minutes; drain them before sauteing.

KEY: Spring, Christmas, Easter, Thanksgiving, Side Dishes, Fast, Gluten-Free, Healthy, Vegetarian, Dinner

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  • 1 1/2 pounds haricots verts, ends trimmed
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 8 scallions, white and light green parts only, thinly sliced crosswise
  • 1/2 pound fresh morels—halved lengthwise, rinsed and dried
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup chervil sprigs

How to make this recipe

  1. Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat dry.
  2. In a large skillet, melt the butter in the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute. Add the morels and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes. Add the haricots verts and cook, tossing, until hot, about 3 minutes. Fold in the chervil and season with salt and pepper. Transfer the beans and morels to a platter and serve.
Contributed By Photo © Paul Costello Published April 2014

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483718 recipes/sauteed-haricots-verts-and-morels-with-scallions 2014-03-07 Melia Marden spring|christmas|easter|thanksgiving|side-dishes|6|8|fast|gluten-free|healthy|vegetarian|weeknight-dinner april-2014 recipes,sauteed-haricots-verts-and-morels-with-scallions 483718