Blanched haricots verts
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- Clean and trim the haricots verts by chopping off the ends.
- Fill a pan with water and 1% salt and bring this to the boil.
- Blanch the haricot verts in plenty of water until al dente. This will take approximately three minutes.
- Immediately cool in iced water.
- Drain thoroughly in a sieve.
- Right before serving, braise the haricot verts in a little butter to warm them, and season with salt and pepper.
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