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

Photo by Queezle_Sister

Photos (1)

Queezle_Sister

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

13 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report