Flageolets, French style from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 430) by Mark Bittman

  • shallots
  • bay leaves
  • carrots
  • whole cloves
  • onions
  • parsley
  • thyme
  • butter
  • cream
  • dried flageolet beans
  • EYB Comments

    Can substitute any dried white beans for dried flageolet beans, and crème fraîche or sour cream for cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any dried white beans for dried flageolet beans, and crème fraîche or sour cream for cream.

  • damazinah on January 23, 2016

    I tried this recipe with both with the cream and sour cream. It was a bit soupy with the cream, and very rich with sour cream. I suggest using half of each for the perfect balance.

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