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Receta Flageolets With A Mirepoix
by Global Cookbook

Flageolets With A Mirepoix
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Ingredientes

  • 1 c. dry flageolets (2 1/2 c. cooked)
  • 1 tsp extra virgin olive oil
  • 1 tsp unsalted butter
  • 1 c. diced celery
  • 1 c. diced carrots
  • 1 c. diced onion
  • 1 tsp dry tarragon
  • 1 c. ready-to-serve vegetable broth salt and black pepper

Direcciones

  1. Sort through the beans; rinse, soak and cook the flageolets by your preferred method till tender. Drain.
  2. In a large frying pan with a lid, hot the oil and heat the butter over medium-high heat. Add in the celery, carrots, onions and tarragon and stir to mix. When the vegetables are warm, lower the heat, cover and cook, slowly for 10 to 15 min or possibly till tender, stirring occasionally to prevent browning.
  3. Add in the flageolets and stock. Bring to a boil, lower the heat and simmer, covered, 15 min. Season with salt and pepper. Serve warm.
  4. [Serve warm with pasta, ravioli, rice or possibly with a medley of steamed vegetables which includes peas, asparagus and broccoli. Serve at room temperature with lettuce and fresh fruit. Serve either as a side dish or possibly main dish with crusty bread or possibly crostini. Add in to rice and stuff zucchini, tomatoes or possibly acorn squash. Add in to a cassoulet. Flageolets are enhanced by leek, parsley and fenugreek -patH]
  5. NOTES : Although flageolets come in several colors, the most commonly available is a very pale green. These beans are a stable in many French dishes. They have a delicate flavor which is enhanced by the subtlety of a mirepoix, a classic aromatic mix used as seasoning in French cooking. A mirepoix is made up of equal parts of finely diced celery, carrots and onions and an her, such as marjoram, thyme, parsley or possibly tarragon, cooked very slowly in a bit of butter.