Green Beans Carrots Or Cauliflower Marinated In Dill Recipes

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL

Steps:

• If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
• In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
• Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
• Drain immediately and cool.
• Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
• Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
• Cool, cover and chill overnight or as long as 2 weeks.

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!