Glazed carrots & green beans. I normally would just steam vegetables, and I rarely blanch them, but the look so vibrant when you do, so I went the extra mile. You finish them off with a little sugar and it turns out nice and crispy.
- 6 cups water
- 1/2 pound fresh baby carrots
- 1/2 pound fresh green beans, trimmed
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon sugar
- Salt and pepper to taste
- In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry.
- Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute. Yield: 6 servings.
shout out to http://www.tasteofhome.com/recipes/glazed-carrots-and-green-beans for this recipe!