Lunch: Green Beans with Shallots, Hazelnuts, and Tarragon Reviews
Recipe by Susan Spungen, author of What's a Hostess to Do? This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the bu
Ingredients
Instructions
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
