Home > Saving Southern Food Recipes > Fresh Green Beans and Baby Carrots
DEL.ICIO.USFresh Green Beans and Baby Carrots
The Atlanta Journal-Constitution
“Sook’s Cookbook,� from which this dish has been adapted, is dedicated to author Marie Rudisill’s nephew, Truman Capote, and to Sook, the family eccentric and focal point of his short story “A Christmas Memory.� As you may recall, it was Sook who uttered one of the most famous food lines in Southern literature, “Oh, my, it’s fruitcake weather!�
This simple and colorful side dish is ideal for a buffet of side dishes to feed a crowd, and helps balance all the rich casseroles and pork-flavored side dishes.
Makes 24 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
4 pounds fresh tender string beans
4 pounds baby carrots, trimmed and pared
1/2 cup (1 stick) fresh butter
1/2 cup minced fresh parsley
Salt to taste
Freshly ground black pepper to taste
Instructions
Snap or cut the stem ends from the beans and string them, if necessary. Bring a large pot of water to a boil and drop in the beans. Cook the beans in boiling water for about 10 minutes, or until the beans are crisp-tender. Drain thoroughly.
Add the carrots to the same boiling water and cook for 10 minutes. Drain thoroughly.
Melt the butter in a large skillet over low heat and add the vegetables. Stir and cook for about 5 minutes.
Sprinkle with parsley, salt and pepper. Stir, then transfer to a serving dish. Per serving: 83 calories, 4 grams fat, 10 milligrams cholesterol, 67 milligrams sodium.
Permalink | | Categories: Side dish
