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French · Side
Haricots Panachés
Green beans and pale green flageolets cooked separately, then tossed together in butter and parsley. The crisp and creamy beans set each other off, and the pair is the classic garnish for roast leg of lamb.
- Yield6 side portions, about 700 g beans
- Hands-on25 min
- Total9 h 33 min
- Difficulty
Ingredients
- 350 gthin green beans, topped
- 150 gdried flageolet beans, about 350 g once cooked
- 1small onion, halved and studded with 1 clove
- 1small carrot, peeled
- 1bouquet garni, parsley stems, thyme and bay tied together
- 60 gunsalted butter, cold, diced
- 2 tbspflat-leaf parsley, chopped
- to tastesalt and freshly ground pepper
- 100 mlroast lamb or veal juices, to serve alongsideoptional
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