Haricots Verts Echalots

• 1/2 pound haricots verts
• 2 carrots
• 2 tablespoons minced shallot
• Olive oil
• 2 scallions

1. Trim haricot verts and peel carrot.
2. Trim carrots to the same size as the beans.
3. Heat a skillet and add oil.
4. Saute the shallot for 1 minute.
5. Add carrots and beans, saute 1 to 2 minutes more.
6. Remove them from the skillet.
7. Trim white end of scallion and reserve for later use.
8. Dip scallion greens in boiling water for 5 seconds.
9. Tie bundles of beans and carrots with scallions

verts, carrots, shallot, olive oil, scallions

Taken from www.foodnetwork.com/recipes/haricots-verts-echalots.html (may not work)