01 August 2011

Going veggie: green beans with potatoes and carrots

Today I have prepared a vegetarian dish which is not only healthy and light to digest, but also very tasty. Having said that, some of you might still be reluctant to try it because, after all, it's just green beans, and green beans are boring by definition! Well, let me tell you that there is nothing boring about this dish. Even if you have eaten something similar one thousand times before, this recipe is different. Basically, El Comidista has added his personal touch (I would dare to even say reinvented) to a traditional mediterranean dish, and the result is amazing, so I strongly suggest to give this a try. You will be surprised!



You will need:

  • 500 g of green beans
  • 2 potatoes (medium size)
  • 4 carrots (large)
  • 1 onion (large)
  • 1 teaspoon of brown sugar
  • 150 mL of white wine
  • 50 mL of balsamic vinegar
  • olive oil and salt, for dressing

How to prepare these green beans with potatoes and carrots:

Wash the potatoes, put them in a cooking pot, unpeeled, and cover them with water. Boil then until they are tender. This process can take around 30 minutes. Afterwards, replace the hot water with cold one, and once you can handle the potatoes without loosing the skin in your fingers, peel them and cut them into large pieces.

Now it's a good moment to start preparing the caramelized onion, since it needs to cook for a while. Use the onion, wine, vinegar, and sugar, following the directions in this previous post.

Meanwhile, wash the green beans, and using a peeler, remove those sort of fibers that they have on the sides. Then, with the help of a knife, cut the beans into very thin and long stripes. Peel and wash the carrots, and chop them into thin sticks of length approximately half of the bean stripes. This task is somewhat laborious, and it might seem that right now we are just victims of aesthetics, but I promise it will pay off.

Vapor-cook the beans and carrots until they are tender, but take care that they are not overcooked. If you are using a rapid-express-pressure cooking pot, then you only need to cook them for 5 minutes after the valve rises.

Now choose your favorite serving plate and place there, in layers, first the potatoes, then the beans, the carrots, and end up with the onions. Add some salt and olive oil as a dressing, and voilà, you have just prepared a delicious and colorful dish full with vitamins!! Don't forget to share it with your loved ones.

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