Green Bean And Vegetable Ragout
Description
This French side-dish features Carrots, Parsnips, Fennel, Blue Lake beans, Chopped garlic. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 375 degrees.
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Start a pot of boiling water big enough to hold twice the amount of beans.
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Season the water heavily with salt.
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Peel carrots and parsnips.
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Remove just the stalk end of the green beans by snapping or cutting them off.
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Cut the carrot, parsnips and fennel into batons (french-
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cut ), about the same size as the green beans.
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Toss the carrots, parsnips and fennel with the chopped garlic, thyme, parsley, olive oil, salt and pepper.
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Spread on a cookie sheet or roasting pan and
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cook in the oven for 10-15 minutes, or until just tender.
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During the last two minutes the vegetables are roasting, drop the green beans into the salted boiling water and
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cook for two minutes and strain.
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(You can also pre-roast the veggies and blanch the beans ahead, then reheat them all together in the oven 5 to 10 minutes before serving time.) 9.
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Remove vegetables from oven and place in a bowl.
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Add beans and toss with butter.
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Adjust seasoning to taste and serve
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 131.3kcal
- % Daily Value *
- Total Fat 10.1g16%
- Saturated Fat 4.4g23%
- Cholesterol 16.1mg6%
- Sodium 4962.1mg207%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 3.4g14%
- Sugars 4.3g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bean, beans, blue, boiling, butter, carrots, chopped, fennel, french, garlic, green, lake, oil, olive, parsley, parsnips, pepper, pts, ragout
