| 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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