| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans, Carrots, Mixed veget |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Carrots; sliced 1/2" thick |
| 1/2 |
lb |
Fresh green beans; trimmed |
| 2 |
tb |
Margarine |
| 3/4 |
ts |
Grated ginger root |
| 1 |
ds |
Salt |
INSTRUCTIONS
Boil carrots and green beans SEPARATELY, 7-10 minutes each, until crisp-
tender. Drain. Rinse with cold water and drain again. Refrigerate
separately if preparing ahead of time. To serve, melt butter in a skillet.
Add ginger and cook for 2 minutes. Add carrots and stir over medium-high
heat 3-4 minutes until hot. Remove and mound in middle of serving platter.
Add green beans to skillet. Stir 3-4 minutes until hot. Arrange around
carrots.
Recipe by: Nancy Gerard
Posted to MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com> on
Dec 26, 1997
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