Tech Girl joined us for Christmas dinner a few weeks ago; we used the Emeril's Caribbean Chicken recipe for turkey and OH MY GOD. It was amazing, and the resulting turkey stock even more so.
Since we've been roasting chicken lately, I needed to dress up the side dishes a little. Plain roast chicken and plain steamed veggies - even if a nice glass of wine is also part of the deal - is just a little austere. Enter Clean Eating (Eating Clean?) magazine - not my usual purchase, because of their use of more ingredients (e.g. "teff flour") than I care to inventory in my kitchen. But they had this keeper of a veggie dish.
Sauteed Green Beans & Carrots with Dill and Horseradish
1 tsp olive oil
1 medium shallot, finely diced
3/4 lb green beans, trimmed (cut in half, if very long)
2 medium carrots, peeled and julienned
1 large orange, zested and juiced, divided
6 - 8 sprigs fresh dill, chopped - about 2 tbsp (I skipped this part)
1- to 2-inch piece horseradish root, peeled and freshly grated (nope - it was way pricey), or 2 TBSP all-natural prepared horseradish (that's more like it)
Salt and fresh ground black pepper, to taste
Heat oil in a large saute pan over medium-high heat. Add shallot, beans, and carrots and saute, stirring often, until tender (3 - 4 minutes).
Add orange juice to pan and stir once. Cover pan with lid and steam for about 2 minutes. Remove pan from heat, add orange zest, dill, and horseradish. Season with salt and pepper. Serve immediately.
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