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A simple vegetable dish is perfect for the holiday meal--no rich sauces or cheese are needed. Purchase the vegetables that look best at the grocer, going for a variety of color and texture. We're big fans of yellow beans, and pearl onions are a bit trying to peel, but they sure are pretty and sweetly flavorful.

  • 12 oz. package green beans (about 4 Cups, cleaned and chopped)
  • 12 oz. package yellow beans (about 4 Cups, chopped)
  • 1 lb. carrots, regular-sized or baby
  • 1 small bag pearl onions (you won't use them all--we've found after peeling about 20, it's time to give up)
  • 3 TB. butter
  • 2 tsp. DILL WEED
  • 1/2 tsp. salt

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

Dill Weed .7 oz. 1/2 cup jar

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