Buttered Green Beans With Red Potatoes And Rosemary – a delicious recipe with red potatoes, green beans, water, rosemary, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub the potatoes and snap the ends off the green beans. If you have the small new potatoes, cut them in half. If you have the larger red potatoes, quarter them.
2
Add the water to a pressure cooker with the rack at the bottom. Add the potatoes and green beans.
3
Using a mortar and pestle, grind the the dried rosemary a bit to break it up and mix it in with the vegetables.
4
Put the pressure cooker on high heat, and once the jiggler on top starts rocking and rolling, set your timer for five minutes. On the mark, immediately cool the pot under cold water until the pressure is relieved.
5
Open the pot and pour out all but about a half of cup of the water and dump the contents (minus the rack) into a bowl. Add the butter, milk and salt and/or pepper to taste.
6
Stir well until some of the mushy parts of the potatoes break apart and mix into the butter and milk to make a creamy broth. So simple and delicious!
191
kcal
Calories
6
g
Fat
30
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pounds of new or red potatoes, 1 pounds of fresh green beans, 1 1/2 cups water, 1/2 to 1 teaspoons dried rosemary (adjust lower if fresh), and more.
Yes, Buttered Green Beans With Red Potatoes And Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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