Salade d’Haricots verts a la creme from The Cooking of Provence by Patricia Lousada
Bring a large pan of water to the boil, add salt and when the water returns to the boil, throw in the beans. Cook, uncovered, until the beans are just cooked (about 4-5 minutes). Drain the beans an...
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Ingredients
- 5 tablespoons double cream
- 25 g (1 oz) hazelnuts, sliced
- 500 g (1 lb) green beans
- salt
- pepper
- 2 tablespoons finely chopped chervil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
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