| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | 1 | Servings | |
INGREDIENTS
| 1 | pk | (16 oz) peeled baby carrots |
| 1 | lb | Green beans; trimmed |
| 2 | lg | Shallots; chopped |
| 1/2 | lb | Mushrooms; sliced |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | White balsamic or white wine vinegar |
INSTRUCTIONS
For the person who requested a green bean recipe. This is very good. I got it from the December 1997 issue of "First For Women" Magazine. Fixed it for Thanksgiving and it was good. In medium skillet over high heat, bring 1 inch water to a boil. Add baby carrots and cook 5 minutes. Add green beans and cook 5 minutes or until crisp-tender. Drain completely. Meanwhile, in medium skillet over medium heat , cook shallots and sliced mushrooms in hot butter 7 minutes or until crisp-tender. Stir in green beans, carrots, salt and pepper; cook 3-5 minutes or until heated through. Stir in vinegar. Try it I think you will like it. Also I added other spices I put in my vegetable, like garlic powder etc... Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Dec 24, 1997
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