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Wash the beans,
discarding the limp and unattractive beans. Cut both ends off (though
some folks leave the feathery tip end; it's up to you), and chop into
1 inch pieces. Peel and cut the carrots--baby carrots can be left whole,
regular ones cut into 1-2 inch pieces. Thick carrots should be halved
before cutting, or the pieces will be difficult to eat and take longer
to cook. Cut the stem end off the pearl onions and remove the peel, leaving
the tip if possible. These steps can be done a day ahead of time and the
vegetables placed in a zip top bag in the fridge. To cook: Bring a pot
of water (at least 2 quarts) to a rolling boil. This takes up to 15 minutes.
Add the carrots and green beans, cook 3 minutes, then add the yellow beans
and pearl onions and cook another 5 minutes. These are approximate cooking
times, thick carrots may need longer; if all the beans are thin the cooking
time may be a bit shorter. All the vegetables should be tender but still
a bit crisp. Drain and rinse the vegetables to stop the cooking, but leave
them warm. While the vegetables are boiling, melt the butter in a small
sauce pan and simmer on low with the DILL WEED. Once the vegetables have
been drained and rinsed, toss with the DILL WEED butter, add salt to taste,
and place in a serving bowl. Cover the bowl with foil and place in a warm
place until ready to serve--the oven turned off after the turkey has been
pulled out is perfect.
Serves: 8-10
Prep. time: 10 minutes
Cooking time: about 8 minutes
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