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The Science of Good Cooking (Cook's Illustrated Cookbooks)

Green Beans with Sautéed Shallots and Vermouth

Page 231

| Course Type: Sides

(1 review)
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Tags: CI's cooking concepts

Recipe Review

7th January 2013

Queezle_Sister from Salt Lake City, UT

Tender green beans, bright green, and oh so flavorful from the shallot-vermouth topping.

This recipe used the make-ahead blanched green beans, and then has you add the carefully cooked shallots and vermouth to the beans at the very end.

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