Steakhouse Vegetables

"This recipe from Canadian chef Michael Smith is wonderful made with fresh vegetables from the garden or farmer's market. The leftovers reheat well, too!"
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 carrots, peeled and cut into long thin sticks
  • 1 sweet red pepper, seeded and sliced
  • 12 lb green beans, tips removed
  • 12 lb yellow beans, tips removed
  • 1 large white onion, sliced thinly
  • 4 sprigs fresh thyme, minced
  • salt
  • ground black pepper
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directions

  • Preheat a large, heavy skillet over medium-high heat.
  • While it heats, find a tight-fitting lid for it.
  • Splash in a puddle of the oil, then the butter in the middle of the oil.
  • Swirl gently.
  • When the butter just begins to brown, add the vegetables.
  • Saute for a few minutes until they brighten and start to brown here and there.
  • Season with the thyme, salt and pepper, then toss evenly.
  • Add a splash of water and immediately cover with a tight-fitting lid.
  • Braise for a few minutes until the vegetables finish cooking through.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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