My friend Joannie asked for more easy vegetable recipes, so here you go!
BUTTERY SAUTEED GREEN BEANS
Serves 3 – 4
3/4 lb. green beans
3 tbs. water
Butter
Salt
Pepper
Green beans ready to cook
Trim ends of beans and wash thoroughly. Heat 3 TBS. water in a skillet on high heat. Throw in beans and then top with 4 large pats of unsalted butter. SEE PHOTO. Now let sit them a little to brown and then toss over the high heat. You want the beans to get a little brown yet still stay crisp fresh. So toss to your liking – taste one. The butter will start to brown and almost taste sweet. Finish with salt and pepper and serve with all the juices. Total time should be 10 -15 minutes. These will be gone before you know it! Just as good as French fries – really!
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Thanks so much Midge – just in time for the holidays! Happy Thanksgiving!
Let me know how you like it. Happy Thanksgiving to you too!! Are you staying in St. L?
Hi Mary-
I made pumpkin risotto last night and have a lot left over. Any suggestions on what to do with it?
Well if it isn’t too soupy, you could make risotto cakes. Maybe add more parmesan, some chopped parsley and scallions. Mix well. Form into patties, chill for a bit so they’ll hold their shape and then saute in olive oil on medium-high heat until nicely browned on both sides. My Mom used to make rice cakes with leftover rice when we were little. Let me know how this comes out.
Thanks, I’ll try it today!
I hope it turns out great!