Fill a large saucepan with water and add salt; bring to boil. Add green beans. Cook, uncovered, for 4 to 5 minutes or until beans turn bright green. Use a slotted spoon to transfer beans to a large bowl filled with cold water and ice.
Recipe
Author
Chef Paul Wahlberg
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Description
A Special "CBS Original Blue Bloods" and Wahlburgers Family Dinner Recipe Series
A simple side dish, but always a favorite. Use a small amount of oil with the butter for sautéing so that the butter does not burn.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee salt, for blanching water | ||
| 1 ½ lbs. fresh green beans, washed and trimmed | ||
| 10 oz. baby carrots, peeled, tops removed and halved lengthwise | ||
| 3 tbsp. Hy-Vee unsalted butter | ||
| 3 tbsp. Gustare Vita olive oil | ||
| ¼ c. chopped Italian parsley | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- Large saucepan
- Slotted spoon
- 2 large bowls
- Clean kitchen towel
- Large skillet
- Wooden or silicone spoon
- Serving bowl
Directions
Return water in saucepan to boil. Add carrots. Cook, uncovered, for 2 to 3 minutes or until slightly tender. Drain and transfer carrots to another bowl filled with cold water and ice to stop cooking.
Drain beans and carrots separately; pat dry with a clean kitchen towel.
Melt butter with oil in a large skillet over medium heat. Add carrots; cook for 1 minute, stirring occasionally. Add green beans and cook vegetables for 3 minutes more or until crisp-tender. Stir in parsley; season to taste with salt and pepper. Transfer to a serving bowl.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 190mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%