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 This version used yellow bell peppers in place of carrots. See Step 2 in directions for change in cooking method. |
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A quick-to-fix green bean side dish or vegetarian main dish. I like to use my steamer for the beans and carrots, but they could also be boiled briefly and drained. This makes a beautiful presentation with interesting flavor combinations. The real trick is getting the seasoning right. Experiment with your favorite herb combinations, fresh or dried. This recipe serves six as a side dish or 2-3 as a main dish. Add some cooked brown rice or other whole grain or pasta choice to accompany.
Ingredientes
- 1/2 pound fresh green beans, trimmed & cut into 1.5-inch lengths
- 2 carrots, cut into thick strips & same length as beans
- 1/4 cup butter
- 1 medium onion, sliced (about 6 ounces)
- 2 garlic cloves, minced
- 1/2 pound mushrooms, sliced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon white pepper or lemon pepper
- Additional herbs and seasonings as desired: rosemary, dill weed, basil, parsley, red pepper flakes, Better Than Bouillon Chicken or Vegetarian Base, lemon juice or white wine. (I used about 1 teaspoon total of mixed dried herbs, together with 1/2 teaspoon chicken bouillon base, a splash of wine,and a few shakes of Kirkland’s No Salt Seasoning.)
Direcciones
- Place green beans in 1 inch of boiling water. Cover and cook 3 minutes. (Or instead use a steamer basket.) Add carrots, cover and continue to cook until beans and carrots are just barely tender but still firm; drain.
- Meanwhile melt butter in large skillet over medium heat. Saute onions, garlic and mushrooms until almost tender, Reduce heat, cover and simmer 3 minutes.
- Stir in drained green beans and carrots and all desired seasonings. Cover and cook 3 minutes over medium heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 77 | 53% |
| Total Fat 8.83g | 11% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 271mg | 11% |
| Potassium 346mg | 10% |
| Total Carbs 13.91g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.18g | 1% |
| Protein 4.3g | 7% |
Comentarios
27 de Diciembre de 2017VARIATIONS: For Christmas use red bell pepper strips in place of carrots, and for other seasons, try yellow or orange bell peppers. But using bell peppers requires a cooking adjustment: instead of steaming them as with the carrots in Step 1, saute them with onions & mushrooms in Step 2.
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