IF I cook these a few hours in advance of a meal, what would be the best way to warm the dish before serving?

Posted by: knees
November 22, 2016

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Recipe question for: Michel Richard's Glazed & Glistening Haricots Verts

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AntoniaJamesNovember 22, 2016

Put back on the stove in the same pan, with a splash of stock and a dab of butter (which you should heat together before dropping in the beans); get the pan hot, saute briskly, remove, sprinkle immediately with Parmesan. They don't need to be piping hot to taste great. ;o)

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