Green Beans Carrots And More Food
GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
Provided by Gingernut
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 54.5, Carbohydrate 8.9, Fiber 3, Sugar 4.2, Protein 1.8
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.
HERBED GREEN BEANS AND CARROTS
This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.
Provided by dianegrapegrower
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8
HERBED GREEN BEANS AND CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
EASY BUTTERED GREEN BEANS AND CARROT STICKS
This is easy to make and the perfect veggie side dish to compliment your holiday table, and the combination of colours is very pretty! This recipe will serve around 6-8 people but it can be doubled. The beans and carrot sticks can be boiled hours in advance, just leave them in the ice water in the fridge until ready to saute in butter. I most always sprinkle with sliced toasted almonds, or even peanuts when serving this at my table, but that is optional.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 156.9, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 92.5, Carbohydrate 15.1, Fiber 5.4, Sugar 7.2, Protein 3.3
BALSAMIC GREEN BEANS AND CARROTS WITH PEARL ONIONS
This makes a VERY fancy looking side dish in less than 20 minutes! I prefer to use the fresh veggies in the steam-able bags you can find in the produce section, cuts down on the cooking time. I originally found this recipe in Cooking Light. However, I have added butter, garlic, more balsamic vinegar and carrots, so I am not sure if it is extremely "light" anymore, but it sure is good.
Provided by Tylers Cook
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside.
- Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
- Add broth, vinegar, and sugar; bring to a boil.
- Simmer 3 minutes or until syrupy.
- Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
- Cook for 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 69.9, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 89.6, Carbohydrate 9.9, Fiber 1.6, Sugar 6.7, Protein 0.9
GREEN BEAN/CARROT CASSEROLE
I made this for Thanksgiving. I like the addition of the carrots for colour. I recommend using fresh green beans & carrots.
Provided by Kit..ty Of Canada
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions slightly in fat, add flour and seasoning; blend well.
- Add milk gradually and cook until slightly thickened.
- Add eggs slowly and wisk quickly to cook over low heat,1 minute.
- Add cheese and stir in vegetables.
- Pour into greased baking dish; cover with crumbs and dot with butter.
- Bake in a moderate oven (350) for 30 minutes.
- Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.
Nutrition Facts : Calories 206.4, Fat 15.2, SaturatedFat 7.9, Cholesterol 104.2, Sodium 370.7, Carbohydrate 10.8, Fiber 2.1, Sugar 2.2, Protein 7.7
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