Green Beans and Carrots Creole for a Crowd

[Dave the Cook]

Green Beans and Carrots Creole for a Crowd

Anothe one from my vacation blog, when I tried to please a bunch of people, and did.

• 2 lb fresh green beans, trimmed
  
• 1/2 lb carrots, trimmed, peeled, and cut into tiny wedges about 2" x 1/4" x 1/8"
  
• 1 onion, peeled and quartered
  
• 3 T extra-virgin olive oil
  
• 3 T unsalted butter
  
• 1 tsp kosher salt
  
• 3/4 c vegetable stock
  
• 1 T lemon juice
  
• 1 T Creole mustard
  

1. Heat the oil and two tablespoons of the butter in a really big skillet. If you're working with almost three pounds of vegetables, be prepared to do the first steps in batches, and combine for the final dressing.

2. When the butter starts to brown, add the vegetables. (It's best if you keep the volume of each batch down to an amount that fills the bottom of the pan, but not much more. You're going to brown the contents, and crowding will inhibit that.) Give it three or four minutes (a few more if space is tight) to brown a bit.

3. Toss and turn to expose the unbrowned sides to the heat. This will take two to four minutes. If you're working in batches, remove the vegetables and do the next batch.

4. When you're done with the batches, dump all the vegetables back into the pan, ad the vegetable stock, and cover. Simmer for a few minutes. If you're lucky, the stock will have evaporated down to a glaze. If you're like the rest of us, you'll still have a fair amount of liquid, and you'll need to adjust the lid to let some of the steam out.

5. When the liquid is almost gone, remove from the heat, and stir in the lemon juice, mustard and the rest of the butter. Toss well, and deglaze the pan as best you can.

6. Serve as soon as circumstances allow.

Keywords: Vegetarian, Easy, Side, Vegetables

( RG1376 )