String Bean and Carrot Medley
Simple seasoning allows the flavors of the string beans and carrots to really stand out. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
- Servings: 6
Source: Mad Hungry, March 2011
- 1 pound string beans
- 4 carrots
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.