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).
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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.