Green Beans with Sautéed Shallots and Vermouth

From The Science of Good Cooking (Cook's Illustrated Cookbooks)

Cookbook

Author(s): The Editors of America's Test Kitchen and Guy Crosby Ph.D

Page 231

Course: Sides

CI's cooking concepts

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Queezle_Sister

1 reviews, average rating 5.0 / 5

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13 years ago

★ ★ ★ ★ ★ 5/5

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Tender green beans, bright green, and oh so flavorful from the shallot-vermouth topping.

This recipe used the make-ahead blanched green beans, and then has you add the carefully cooked shallots and vermouth to the beans at the very end.

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