Gingered Carrots, White Beans, Green Beans and Herbs
( SERVES 6 )
This is a simple, bright vegetable accompaniment to a roast or grilled dinner.
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|2 cups||Vegetable stock, or chicken stock|
|300 g||French beans|
|1 cup||White beans|
|3 tbsp||Fresh herbs, (parsley and mint)|
- Put the carrots(peeled and cut into small diagonal), ginger(finely chopped), butter and stock into a saucepan and bring to the boil. Cook for 12-15 minutes at a steady simmer until the juices are reduced and absorbed and the carrots are tender.
- Meanwhile, in a second saucepan, or in a steamer set above the carrots, cook the beans until tender. This should take 3-4 minutes.
- To serve, toss the carrots and beans(tops removed) with the warmed white beans(well drained), place on a heated plate and scatter over the freshly chopped herbs.
This dish is best matched with
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