Warm beans with celery pesto
1. Cook the butter beans until…
Cooking à la nage means poaching food, usually seafood, in a court bouillon (broth) and serving the court bouillon and the vegetables around the food as part the garniture.
When making a court bouillon to use for cooking à la nage, cut the vegetables in a decorative manner, such as julienne.
1. Cook the butter beans until…
Preheat the oven to 160°C. Si…
1. Place the potatoes on a pla…