Friday, January 22, 2010

Three Great Supporting Veggies

French Green Beans:

Cut ends keep in fridge
Blanch two/three mins
Toss w/ 2 tbs. butter

(blanching - you put beans or veggie into boiling water cook then transfer strait to ice water to stop the cooking)

or instead of just serving with butter do the following:

Heat 2 tbs of unsalted butter and oil in a very large saute pan (12-inch diameter) or and saute shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans from the ice water, and add to the shallots with salt and pepper to taste, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

Cut diagonal (can do day before)
Drizzle with olive oil - salt and pepper - roast at 400 degrees for 30 mins. serve with fresh chopped parsley

Roast Butternut squash:
Drizzle with Olive Oil - salt and pepper - put in the oven at 400 degrees for 45 mins. Drizzle with maple syrup and serve.

Recipes from Ina Garten.

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