Haricots Verts Echalots

Directions

1. 1
   Trim haricot verts and peel carrot.
2. 2
   Trim carrots to the same size as the beans.
3. 3
   Heat a skillet and add oil.
4. 4
   Saute the shallot for 1 minute.
5. 5
   Add carrots and beans, saute 1 to 2 minutes more.
6. 6
   Remove them from the skillet.
7. 7
   Trim white end of scallion and reserve for later use.
8. 8
   Dip scallion greens in boiling water for 5 seconds.
9. 9
   Tie bundles of beans and carrots with scallions