We all have our go-to ways of preparing vegetables for dinner. While I may have a million ways of cooking veggies like zucchini, sweet potatoes, and cauliflower, when it comes to string beans and carrots I’m pretty set in my ways. For carrots, I love this recipe: Amazingly Delicious Sautéed Carrots.
For string beans, it’s the way I’m about to show you: blanched and tossed with a vinaigrette dressing. Floral decorations optional!
fresh string beans
@judyschickens Everyday Salad Dressing
1 tablespoon balsamic vinegar (optional)
edible flowers and sliced tomatoes (optional)
Mise en Place
Prepping String Beans:
If the string beans are fresh, you only need to pinch or clip off the stem end. If they are oldish, I clip both ends. I find it’s quick and easy to do this clipping with scissors.
How to Blanch a Pot of Beans (or most any vegetable, for that matter)
Bring a pot of salted water to a rolling boil over high heat. Add the prepped veggies.
Keep the heat on high and bring the water back to a full boil. This takes about four or five minutes.
Once the water comes back to a rolling boil, cook for just one additional minute and then remove the pot from the heat and promptly strain the veggies through a colander.
Cover the colander with a plate and let steam for ten minutes, five minutes if you want crunchier veggies.
Add vinaigrette and toss. Allow to set for about an hour. Toss again before serving. Serve chilled or at room temperature. I prefer chilled.
Don’t stop there. Try decorating with edible flowers and cherry tomatoes for color. Here I used borage flowers and Sun Gold tomatoes from my garden. Add just before serving.
These beans are great to eat chilled the next day as leftovers.
This is a nice dish to use for feeding a crowd because you can make it ahead of time.
To make this a hot side dish:
You could skip the vinaigrette and add butter while the beans are still hot and serve as a hot side dish.
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