GREEN BEAN AND VEGETABLE RAGOUT (3 PTS)

Recipe Ingredients

4		Carrots
4		Parsnips
1		Fennel
1 lb	454g / 16oz	Blue Lake beans
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped thyme
1 tablespoon	15ml	Chopped parsley
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Pepper
4 tablespoons	60ml	Butter - (1/2 stick)

Recipe Instructions

1. Preheat oven to 375 degrees. Start a pot of boiling water big

enough to hold twice the amount of beans. Season the water heavily

with salt.

2. Peel carrots and parsnips. Remove just the stalk end of the green

beans by snapping or cutting them off. Cut the carrot, parsnips and

fennel into batons (french-fry cut), about the same size as the green

beans.

3. Toss the carrots, parsnips and fennel with the chopped garlic,

thyme, parsley, olive oil, salt and pepper. Spread on a cookie sheet

or roasting pan and cook in the oven for 10-15 minutes, or until just

tender.

8. During the last two minutes the vegetables are roasting, drop the

green beans into the salted boiling water and cook for two minutes

and strain. (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. Remove vegetables from oven and place in a bowl. Add beans and

toss with butter. Adjust seasoning to taste and serve.

Serves 8-12

For ease and consistency, Frank Palmer, executive chef at the

Lafayette Park Hotel, recommends using a mandoline to cut the veggies.

Per serving: 174 calories, 3 g protein, 22 g carbohydrates, 10 g fat,

16 mg cholesterol, 97 mg sodium, 6 g fiber. Calories from fat: 46

percent.

Shared by: Jamie, clippingcooking

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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