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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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! Ingredients:
2 tablespoons vegetable oil |
2 tablespoons butter |
2 carrots, peeled and cut into long thin sticks |
1 sweet red pepper, seeded and sliced |
1/2 lb green beans, tips removed |
1/2 lb yellow beans, tips removed |
1 large white onion, sliced thinly |
4 sprigs fresh thyme, minced |
salt |
ground black pepper |
Directions:
1. Preheat a large, heavy skillet over medium-high heat.
2. While it heats, find a tight-fitting lid for it.
3. Splash in a puddle of the oil, then the butter in the middle of the oil.
4. Swirl gently.
5. When the butter just begins to brown, add the vegetables.
6. Saute for a few minutes until they brighten and start to brown here and there.
7. Season with the thyme, salt and pepper, then toss evenly.
8. Add a splash of water and immediately cover with a tight-fitting lid.
9. Braise for a few minutes until the vegetables finish cooking through.
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