Vegetable saute'

Yield: 1 Servings

Measure Ingredient
1 pack (16 oz) peeled baby carrots
1 pounds Green beans; trimmed
2 larges Shallots; chopped
½ pounds Mushrooms; sliced
2 tablespoons Butter
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoons White balsamic or white wine vinegar

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@... (MS MARY E SPERO) on Dec 24, 1997

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