beans and carrots

June 2, 2014 • Nancy Wolfson-Moche

This is a variation on Peas and Carrots, one of the standard vegetable dishes I ate growing up. They were frozen,soft  and a bit bland. These are fresh, slightly crunchy and full of flavor.

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serves 3

INgredients

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about 20 green beans

2 medium-sized orange carrots

1 yellow carrot

pinch sea salt

1 Tablespoon EVOO (Extra Virgin Olive Oil)

Process Scrape any tiny hairs and rough spots from each carrot’s outer skin and wash each carrot well. Cut each carrot in half; then cut each half in half, lengthwise. Cut each half again, in quarters.

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Cut the thin carrot “sticks” into small, half-inch-long pieces.

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Set aside. Remove the tough brown ends of each string bean. Wash the beans well by immersing them in water. Cut each green bean into half-inch-long pieces, similar in size to the carrots.

 

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Heat a cast iron skillet for about 30 seconds on a medium flame. Add the olive oil. Next add the carrot pieces; they will sizzle when they hit the pan.

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Use cooking chopsticks to heat the cubed carrots on all sized. When they begin to brown, add the string beans.

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Cook the beans and carrots together until all are golden brown on all sides. Remove from pan and serve in individual bowls.

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©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.