Gratin d’Haricots Verts from Memories of Gascony by Pierre Koffmann
Top and tail the beans and cook in boiling salted water until tender. Drain. In a saucepan, melt the butter, add the onions and cook gently for 5 minutes. Add the ham, garlic and parsley and cook f...
Ingredients
- 300 g/11 oz french beans
- 50 g/2 oz butter
- salt and freshly ground pepper
- 1 garlic clove, crushed
- 150 ml/5 fl oz double cream
- 75 g/3 oz onions, finely chopped
- 50 g/2 oz bayonne ham, thinly sliced
- 1 tablespoon parsley, chopped
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