Quick Green Beans and Carrots

You do not need a recipe for this dish, it is really just a cooking technique. I use Thomas Keller’s blanching method to perfectly cook the vegetables for this easy side dish.

This basic vegetable is made delicious with the bounty of produce in summer.  Just-picked green beans and warm from the ground carrots make this dish sing.  A simple addition of your favorite olive oil and salt is all that is needed to highlight the flavor of these vegetables.  The blog associated with this recipe is here.

Serves 6

1 pound green beans, cut on the diagonal in 1 inch pieces
2 large or 3 medium carrots, cut in julienne
Olive oil

Make an ice water bath by placing water in bowl large enough to hold the vegetables, with water and ice.  Bring a large pot of water to a boil over high heat and salt the water until it taste like the sea.  Add the green beans and cook until perfectly done, about 3-4 minutes, checking at 3.  Using a hand strainer to remove the vegetables from the water, immediately place the cooked beans into the ice bath.  Bring the water back to a boil and add the carrots.  Cook until just done, about 2 minutes, checking at 1 ½ minutes.  Remove with a hand strainer or drain and add immediately into the ice bath to stop the cooking process.

Remove the vegetables from the ice bath and dry well in a flour cloth towel or paper towels.  Place the vegetables in a serving dish and season with the olive oil and salt to taste.  At serving time, reheat by placing in a microwave oven for 2 minutes.  You can also reheat the unseasoned vegetables in a preheated pan over medium high heat.  Add a tablespoon of oil and stir fry until heated, about a minute.  Salt to taste.

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