Tuesday, December 25, 2007

Haricots Verts, Roasted Fennel and Shallots

This is another side dish we're currently cooking. This and the potatos are accompanying a roasted boneless leg of lamb.
  • 2 large fresh fennel bulbs, trimmed
  • 3/4 lb shallots, peeled, and halved through the root end
  • 5 Tblsp olive oil
  • 1 lb haricot verts or very slender green beens, trimmed.
  1. Preheat ove to 450 F. (Note, you can roast at a lower temperature, it just takes longer)
  2. Cut fennel bulbs lengthwise in half.
  3. Cut halves into 1/2" wide slices, leaving them joined at the root end (they will fall apart a bit)
  4. Put into big bowl with shallots and toss with 3 tblsp olive oil
  5. Put shallots and fennel in a single layer on a baking sheet that has been sprayed with non-stick. Sprinkle generously with salt and pepper.
  6. Put pan in over and roast until tender and golden, stirring every 10 minutes, about 35 minutes at 450.
  7. Cook haricot verts in large suace pan of salted water until crisp-tender, about three minutes. rinse in cold water and drain. Pat dry.
  8. Heat remaining 2 tblsp of oil in large skilelt over medium heat.
  9. Add all vegetables and heat through about 3 minutes. Put into bowl and serve.
I've made this before and it is both simple and delicious.

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