beans and carrots

This is a variation on Peas and Carrots, one of the standard vegetable dishes I ate growing up. They were frozen,soft  and a bit bland. These are fresh, slightly crunchy and full of flavor.

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serves 3

INgredients

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about 20 green beans

2 medium-sized orange carrots

1 yellow carrot

pinch sea salt

1 Tablespoon EVOO (Extra Virgin Olive Oil)

Process Scrape any tiny hairs and rough spots from each carrot’s outer skin and wash each carrot well. Cut each carrot in half; then cut each half in half, lengthwise. Cut each half again, in quarters.

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Cut the thin carrot “sticks” into small, half-inch-long pieces.

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Set aside. Remove the tough brown ends of each string bean. Wash the beans well by immersing them in water. Cut each green bean into half-inch-long pieces, similar in size to the carrots.

 

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Heat a cast iron skillet for about 30 seconds on a medium flame. Add the olive oil. Next add the carrot pieces; they will sizzle when they hit the pan.

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Use cooking chopsticks to heat the cubed carrots on all sized. When they begin to brown, add the string beans.

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Cook the beans and carrots together until all are golden brown on all sides. Remove from pan and serve in individual bowls.

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©Nancy Wolfson-Moche 2014