Garlic and Rosemary Haricot Verts

Haricot Verts have to be in my top 5 favorite vegetable list. These slim French green beans are truly popular in France too. Last October, I was on a mission to actually have Haricot Verts while in France. Well, apparently the French were too. Each morning, we'd go to the boulangerie to get pastries for breakfast then stop in to the épicerie, only to find that by the early time that we would get there, that they had sold out for the day. Lucky for me, these gems have been turning up at My Mother's Garden at my local Farmer's Market. Morton's Market prepare them in my all time favorite, with garlic, rosemary, and red new potatoes. This is my attempt to recreate their recipe. Tonight I made them to go with Mireille's Summer Potato Gratin from Patricia Well's The Provence Cookbook. More on that later, yum!First I boiled for 4 to 5 minutes, testing after 4 minutes as you don't want them too soft. Drain, then rinse with cold water to stop further cooking.
Once drained, I crushed one clove of garlic, chopped one sprig of rosemary, a drizzle of olive oil, a pinch of sea salt, and a good sprinkling of fresh pepper. Sauté for 2 minutes to release the flavors of the rosemary and garlic.

You could add cooked new potatoes to this stage too. They had some gorgeous fingerling potatoes at the market too. If only i had been thinking ahead!
(Follow up a week later:) Well, it was a good excuse to get them the following weekend and make this lovely dish again!

Bon Appétit!