Buttered Green Beans And Carrots Food

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

GLAZED CARROTS AND GREEN BEANS

Steps:

• In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

HERBED GREEN BEANS AND CARROTS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

BUTTERED GREEN BEANS AND CARROTS

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)
• Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.

HERBED GREEN BEANS AND CARROTS

Steps:

• Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
• In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

GARLIC BUTTERED GREEN BEANS 'N CARROTS WITH BACON

Steps:

• In a large skillet, cook bacon just until crisp, turning occasionally.
• Remove bacon and reserve 2 tablespoons of drippings in skillet.
• Drain bacon on paper towels.
• Add carrots to skillet along with butter and stir fry over medium heat for about 3 minutes.
• Add green beans and garlic and continue stir frying until vegetables are done.
• Stir black pepper into vegetables and remove from heat.
• Transfer to a serving dish, crumble bacon and sprinkle over top of vegetables.

BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS

Steps:

• With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.