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.)
Green beans and carrots provençal
Yield: 4 x 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 size: 1 cup (250 g)
- 127 calories, 94 mg sodium
* Nutrition info provided by https://caloriecount.about.com