Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Vegetables - Sauteed Green Beans And Carrot Medley
Famous Authors (View All Authors)
Vegetables - Vegetables -  Sauteed Green Beans And Carrot Medley Post by :ceddy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2640

Click below to download : Vegetables - Vegetables - Sauteed Green Beans And Carrot Medley (Format : PDF)

Vegetables - Vegetables - Sauteed Green Beans And Carrot Medley

1/2 ounce butter
2 ounces onion, finely chopped (1 small)
4 ounce green beans
3 ounce carrots (1 medium)
1/4 ounce parsley, chopped
To taste salt
To taste pepper


Wash, clean and dry green beans. Cut carrots into desired shapes. Blanch green beans and carrots in boiling water, then shock in an ice water bath to stop cooking. Reserve until needed. Heat sauté pan. Add butter and onion, sauté until tender. Add green beans and carrots, sauté until hot and tender. Taste and adjust seasoning to your liking. Optional: add some chopped parsley if desired. Serve immediately.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Vegetables -  Scalloped Corn And Broccoli Vegetables - Vegetables - Scalloped Corn And Broccoli

Vegetables - Vegetables -  Scalloped Corn And Broccoli
1 (15 to 16 ounce) can creamed corn 2 eggs 2 Tbsp. flour 1 tsp. salt 1 (10 ounce) box chopped frozen broccoli (thaw) 1/2 cup grated cheese Combine all ingredients and bake at 325 for 1 hour.
PREVIOUS BOOKS

Vegetables - Run Down Jamacian Stew Vegetables - Run Down Jamacian Stew

Vegetables - Run Down Jamacian Stew
1 tablespoon vegetable oil 2 cups chopped onion 2 cloves garlic -- minced 4 cups chopped peeled chayote -- (1 pound) 3 cups cubed peeled butternut squash -- (1/2-inch) (1 pound) 1 cup cubed carrot 4 cups Vegetable Stock 1/3 cup fresh lime juice 1 tablespoon minced fresh thyme 1 tablespoon grated peeled gingerroot 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 serrano chiles or -- halved and seeded 1 habanero pepper or fresh Scotch bonnet 3 cups halved fresh mushrooms Vegetable stock: 11 fresh thyme sprigs 5 cups water 4 cups coarsely chopped chayote -- (1 pound) 1 1/2 cups
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT