This recipe for sautéed vegetables with meat aux poivres by Chef Pierre Schaedelin from Benoit restaurant is delicious for a wonderful romantic dinner for two. The Martha Stewart Show, February Winter 2009. The ingredients include coarse salt, 4 ounces of trimmed haricots verts, 2 medium-sized peeled and chopped carrots, 2 medium-sized peeled and chopped white carrots, 1 tablespoon of olive oil, and 1/4 cup of chopped flat-leaf parsley. The directions involve boiling a medium pot of water, preparing an ice bath, blanching the haricots verts, cutting the carrots and white carrots, sautéing them in olive oil, and adding the parsley. Serve immediately.
27.04.2023 @ 07:10
This recipe for sautéed vegetables with meat aux poivres by Chef Pierre Schaedelin from Benoit restaurant is delicious for a wonderful romantic dinner for two. The Martha Stewart Show, February Winter 2009. The ingredients include coarse salt, 4 ounces of trimmed haricots verts, 2 medium-sized peeled and chopped carrots, 2 medium-sized peeled and chopped white carrots, 1 tablespoon of olive oil, and 1/4 cup of chopped flat-leaf parsley. The directions involve boiling a medium pot of water, preparing an ice bath, blanching the haricots verts, cutting the carrots and white carrots, sautéing them in olive oil, and adding the parsley. Serve immediately.