Vegetable saute'
1 Servings
Ingredients
| Quantity | 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 |
Directions
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