carrots and green beans

I need to have some new recipes for carrots and green beans, the recipes I have are so blah.   Thanks for any recipes you can give me.     Anne

Glazed Parsnips and Carrots

8 ounces parsnips, cut into thin bite-size strips (2 1/4 cups)
8 ounces carrots, cut into thin bite-size strips (2 1/2 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 tsp ground ginger
2 firm ripe pears, pealed and sliced
1/3 cup pecan halves
3 tbsp brown sugar
2 tbsp butter or margarine

In a large skillet, combine parsnips, carrots, orange juice, cranberries, and ginger. Bring to boil; then reduce to medium. Cook, uncovered, for 7-8 minutes, or until veggies are crisp-tender and most of the liquid has evaporated, stirring occasionally.

Stir in pears, pecans, brown sugar, and butter. Cook, uncovered, for 2-3 minutes more or until veggies are glazed.

I think you could do without the brown sugar and butter if you want to make it a little healthier.

Try it! :)

Creamy Carrots and Peas recipe
Makes 4 servings

Creamy Carrots & Peas

3/4 lb carrots, thinly sliced
1/2 lb green peas, thawed
1 ounce cream cheese, room temperature, cut up
1 teaspoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper

Preparation
1. Place carrots in a steamer basket over boiling water.
2. Cover saucepan and steam 4 minutes.
3. Add peas and steam for 3-4 minutes (or until peas are tender).
4. Drain and return vegetables to saucepan.
5. Add remaining ingredients and toss.

Moroccan-Style Carrots

Recipe from Australian Gourmet Traveller’s Modern Salads. Serves 4-6 as side dish or mezze.
Ingredients:
3 bunches baby carrots, peeled and tops trimmed
1 tablespoon honey
1 teaspoon cumin seeds
1 teaspoon sweet paprika
1 teaspoon cinnamon
2 tablespoons lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped coriander
4 tablespoons olive oil
60g roasted pinenuts

Method:
1. Preheat oven to 190’C.
2. Combine carrots, honey, cumin and half the olive oil in a roasting pan. Toss well and season with salt and pepper.
3. Bake for 20 minutes until carrots are tender and slightly browned.
4. Dry fry paprika and cinnamon until fragrant. Combine with remaining olive oil and lemon juice then add to carrots.
5. Add herbs, mix then transfer to platter.
6. Serve warm or at room temperature, topped with pinenuts

 am not a lover of Horseradish, but it adds a bit of zest to this recipe.

Heidi.

Baked Baby Carrot Gratin with Horseradish Crumbs

2 lbs. (1 kg) Baby Carrots

Veloute Sauce:
2 tbsp (25 ml) butter
1 small onion, finely chopped (I used 2 green onions)
3 tbsp (45 mil) flour
2 1/2 cups (625 ml) vegetable or chicken stock
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon Mustard

Crumb Topping:
1 cup (250 ml) fresh white bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
1 tbsp (15 ml) horseradish, squeezed dry
2 tsp (10 ml) chopped fresh thyme (I used dry)
1/4 tsp salt
1/4 tsp pepper
2 tbsp (25 ml) butter, melted.


Prehea oven to 375 F (190 C.). Butter an oval gratin dish measuring about
8" x 12" (21 x 30 cm) or a 7 x 11" (18 x 28 cm) baking dish.

Bring a large pot of salted water to the boil. Add carrots and boil 8 to 10 minutes or until cooked but still crisp. Drain and spread in prepared dish

While carrots are cooking, make sauce. Melt butter in a medium saucepan over medium heat. Add chopped onion, saute 5 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Remove pan from heat, gradually stir in stock. Returning to medium heat, stir until mixture thickens and boils, about 10 minutes. Add lemon juice and mustard. Strain through a fine sieve, and pour over top of carrots.

Combine bread crumbs, cheese, horseradish, thyme salt, and pepper. Stir in melted butter. Scatter crumb mixture evenly over carrots. Bake 20 minutes or until sauce bubbles and topping is crisp and brown.

If making ahead, do not bake. Cover and refrigerate until needed. Bake cold gratin 35 to 40 minutes or until sauce bubbles and topping is crisp and brown.

Serves 8

Italian Green Beans

Taste of Home

When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Andrea Ibzag, Gordon, Wisconsin

Ingredients:

Directions:

In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
    Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.

Thank you so much Twinkle30 and Zakons for these recipes, I will be trying them all, starting tonight with the beans.  Anne