Vegetables Printanier

Directions

1. 1
   Bring a large saucepan of salted water to a boil and have ready a large bowl of ice and cold water.
2. 2
   Trim haricots verts to 3-inch lengths and blanch in boiling water 2 minutes.
3. 3
   Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander.
4. 4
   In same boiling water cook onions 5 minutes and with slotted spoon transfer to colander to drain.
5. 5
   In same boiling water simmer potatoes 7 minutes, or until tender, and drain in colander.
6. 6
   Peel and halve onions and transfer to a bowl.
7. 7
   Vegetables may be prepared up to this point 1 day ahead, cooled completely, and chilled in a sealable plastic bag.
8. 8
   Halve chanterelles if large.
9. 9
   In a large heavy skillet heat butter over moderate heat until foam subsides and cook chanterelles with salt to taste, stirring occasionally, 2 minutes, or until just tender.
10. 10
    Add peas and cook 2 minutes, or until bright green.
11. 11
    Add beans, onions, and potatoes and cook, stirring occasionally, until just heated through.
12. 12
    Stir in chives and season with salt and pepper.