T-day Green Beans or Carrots ideas/recipes
- Lisa Lis Nov 22, 2005 12:42 AM
I am making green beans and maybe some kind of cooked carrots this Thanksgiving, as our small family includes a 5 and 3 year old with unsophisticated palates.
Any suggestions for green bean and/or carrot recipes that will please all at the table?
go simple with green beans. blanch or steam till bright green, then toss in a warm pan with butter, salt, and plenty of black pepper.
sorry i can't help with carrots. can't stand them cooked, mostly!
I saute minced shallots until tender and lightly golden brown in a large skillet, add the green beans, some chicken broth (or water with a little Better than Boullion), cover and cook until tender. Easy and delicious.
I used to steam the green beans first and then toss them in the skillet with the shallots but this is easier and just as good.
I'm taking beans and carrots (as well as mashed potatoes and a little baked pumpkin stuffed with apples, raisins etc.) to our gathering. I'm going to roast the beans - for 1 lb. beans, toss in roasting pan with 1 onion - sliced, 10 cloves garlic halved, 4 T olive oil and salt to taste. Bake 400 until as done as you like. For beans this way I like them well roasted and a little brown. Some prefer them less done and crisp. Check after 20 min. to see if they are as you like. When done pour into bowl and sprinkle with balsamic vinegar - a T or two. If you think the kids would object to the vinegar, set aside a few beans for them before adding it. I also have a good recipe where beans are combined with mustard, butter, vinegar and sugar. Post if you want this recipe.
For carrots, I usually fix either Horseradish Carrots (old recipe that's made the rounds) - or a Carrot Ring - grated carrots combined with a lot of fattening stuff and baked in a ring mold - then filled with peas. This year I'm doing the Horseradish - post if you want the ring mold recipe. If kids are picky I would give them raw carrots. I wouldn't have touched a cooked carrot as a kid.
1/2 cup mayonnaise
1 Tblsp. grated onion
2 Tblsp. prepared horseradish
2 Tblsp. carrot water
Cook carrots in salted water 10 minutes. Drain and reserve liquid. Combine mayo, horseradish , onion and 2 Tblsp. carrot water - more if needed. Put carrots in shallow buttered baking dish and pour sauce over, mixing. Cover with buttered bread crumbs. Bake about 20 minutes until hot and bubbly at 350.
Thank you all for these great suggestions! I have copied them all to print out together.
CilD... if you get a chance, I would also love to see your recipe for green beans w/ mustard, butter, vinegar and sugar.
And thanks for the heads up about kids not really liking cooked carrots! Here I was thinking that might be a safe bet. Any other suggestions about veggie dishes that will please both the kids and adults?
re: Lisa Lis
I never know for sure what kids will like! Here's the bean recipe:
Tangy Green Beans
2 Tblsp. prepared mustard
2 Tblsp. sugar
6 Tblsp. butter
1/2 tsp. salt
2 Tblsp. lemon juice
2 Tblsp. vinegar
3 cups cooked green beans
Combine and heat mustard, sugar, butter & salt, stirring constantly. Sir in lemon juice & vinegar. Pour over hot green beans and heat a few minutes, but don't boil. There's enough sauce for more than 3 cups of beans - if you double or triple you won't need to double or triple the sauce - maybe double for a triple amount?
And kids MIGHT like Normandy Carrots - not at the same meal with Tangy Green Beans because they are similar:
2 cups carrots in sticks
1/2 cup sugar
1/2 cup vinegar
2 Tblsp. butter
1/4 tsp. salt
1 Tblsp. cornstarch
Cook carrots in salted water. Drain well. Stir cornstarch into vinegar. Add sugar and salt and boil 5 min. until it makes a clear sauce. Add butter. Stir until butter is melted, add carrots and heat.
I'm making green bean w/ brown butter and almond this year. Instead of the almond, you can add hazelnut and/or lemon zest/juice. In the past, I have made green bean w/ onion, garlic and tomatoes. Another option is to make it w/ some bacon/pancetta.
As for carrot, I'm roasting them w/ zucchini and squash and serving it w/ couscous.