Name: Steakhouse Vegetables
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons butter; 2 carrots, peeled and cut into long thin sticks; 1 sweet red pepper, seeded and sliced; 1/2 lb green beans, tips removed; 1/2 lb yellow beans, tips removed; 1 large white onion, sliced thinly; 4 sprigs fresh thyme, minced; salt; ground black pepper

Servings: 4 persons

2 tablespoons vegetable oil
2 tablespoons butter
2 carrots, peeled and cut into long thin sticks
1 sweet red pepper, seeded and sliced
1/2 lb green beans, tips removed
1/2 lb yellow beans, tips removed
1 large white onion, sliced thinly
4 sprigs fresh thyme, minced
salt
ground black pepper

1
Preheat a large, heavy skillet over medium-high heat.
2
While it heats, find a tight-fitting lid for it.
3
Splash in a puddle of the oil, then the butter in the middle of the oil.
4
Swirl gently.
5
When the butter just begins to brown, add the vegetables.
6
Saute for a few minutes until they brighten and start to brown here and there.
7
Season with the thyme, salt and pepper, then toss evenly.
8
Add a splash of water and immediately cover with a tight-fitting lid.
9
Braise for a few minutes until the vegetables finish cooking through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Steakhouse Vegetables

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