Yield: 1 Servings
|1 pack||(16 oz) peeled baby carrots|
|1 pounds||Green beans; trimmed|
|2 larges||Shallots; chopped|
|½ pounds||Mushrooms; sliced|
|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