Gingered Carrots, White Beans, Green Beans and Herbs

Listener 9/7/2011

Lauraine Jacobs

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Serves 6

This is a simple, bright vegetable accompaniment to a roast or grilled dinner.

4	Carrots
5 cm	Ginger
1 tbsp	Butter
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.