Haricots verts with caramelized shallots - from my cooking class "cooking of Provence"

Great goup last week for my cooking class. We all had a lot of fun and everyone swore they would repeat my recipes.

This one is a MUST:

For 6 -
2lbs of fresh haricots verts cleaned
6 tab of butter
3 or 4 large shallots
3 tab of sugar
2 tab of good red wine
Kosher salt and pepper
Fresh Parsley

In salted water cook haricots verts 3 - 4 minutes but remember they have to be "al dente" Drain and pour cold water to stop cooking.

Prepare the shallots peel then cut in small pieces
Melt 4 tab of butter in oven proof saute pan. Add shallots and

sugar. Cook for 10 minutes then add wine vinegar, salt and pepper.
Place saute pan in a 375o hot oven and roast until brown and crispy, about 15 - 20 minutes.

When ready to serve, heat haricots verts in a saute pan with a little butter. When warm place on a plater and sprinkle the caramelized shallots and chopped fresh parsley.

UPPER WEST SIDE

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