Flageolets With A Mirepoix
[Serve hot with pasta, ravioli, rice or with a medley of steamed vegetables that includes peas, asparagus and broccoli. Serve at room temperature with lettuce and fresh fruit. Serve either as a side dish or main dish with crusty bread or crostini. Add to rice and stuff zucchini, tomatoes or acorn squash. Add to a cassoulet. Flageolets are enhanced by leek, parsley and fenugreek
Although flageolets come in several colors, the most commonly available is a very pale green. These beans are a stable in many French dishes. They have a delicate flavor that is enhanced by the subtlety of a mirepoix, a classic aromatic mixture used as seasoning in French cooking. A mirepoix is made up of equal parts of finely diced celery, carrots and onions and an her, such as marjoram, thyme, parsley or tarragon, cooked very slowly in a bit of butter.