This is a rustic side dish with a splash of sophistication: an easy way to jazz up a jar of green beans and a jar of carrots. (This is a “how to use your home canning” recipe.)
This recipe uses: Home canned green beans and home canned carrots.
Green beans and carrots provençal
Yield: 4 x 1 cup (250 g) servings
Servings 4 1 cup (250 g) servings
- 1 tablespoon duck fat (or goose fat. Or 2 tbsp oil.
- 1 clove garlic (minced)
- 1 teaspoon herbes de Provence (or mixed herbs of your choice)
- 1 half-litre jar home canned green beans (½ litre / 1 US pint / 16 oz)
- 1 half-litre jar home canned carrots (½ litre / 1 US pint / 16 oz)
- 2 tablespoons French vermouth (or white wine)
- Melt the duck fat in a large frying pan over medium heat.
- Add the garlic and the herbes de Provence, cook a minute or two.
- Add the drained green beans and carrots.
- Fold and stir gently to mix.
- Let warm through for about 5 minutes, gently folding over occasionally.
- In last two minutes of cooking sprinkle the vermouth over.
- Serve piping hot.
Instead of duck or goose fat, you could use two tablespoons of olive oil. Instead of herbes de Province, thyme, or marjoram or a mixture of both also work well. Instead of vermouth, you can use four tablespoons of white wine. Tip: Freeze the drained stock off the beans and carrots and your next soup or sauce will be off to a roaring start.
Serving: 1g | Calories: 127kcal | Carbohydrates: 21.7g | Protein: 3.4g | Fat: 3.3g | Saturated Fat: 1.1g | Cholesterol: 3mg | Sodium: 94mg | Fiber: 7.3g | Sugar: 7.9g
Serving size: 1 cup (250 g)
- 127 calories, 94 mg sodium
* Nutrition info provided by https://caloriecount.about.com
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