Green Beans and Carrots

Ingredients

• 1 pound French green beans
• 3 large carrots
• 2 tablespoons hazelnut oil
• Salt and pepper to taste

Method

1. 1

   Clean beans and steam until tender, about 5 minutes.

2. 2

   Plunge into ice water.

3. 3

   Cut carrots into julienne strips.

4. 4

   Sauté carrots in oil until al dente.

5. 5

   Add green beans and reheat.

6. 6

   Season and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 63. The excerpt below is the record exactly as published.

salt and pepper to taste. With freshness we make no compromise. Our purveyors are very aware of it. 189 WILLOWS VEAL TOURNEDOS AND SWEETBREADS IN ARMAGNAC SAUCE 34 cup butter 1 tablespoon freshly 6 (4-ounce) medallions of veal chopped chives cut from loin or rack 1 tablespoon Armagnac 1 pound veal sweetbreads Salt and pepper (approximately) 6 (1-inch) slices whole wheat Y2 cup flour bread 1 egg, beaten 2 tablespoons Pommery 2 tablespoons chopped mustard shallots 2 tablespoons glace 2 tablespoons white wine de viande 1% cups whipping cream . Ina large skillet, heat % cup of the butter. Sauté the veal medallions over medium heat until medium rare, approximately 3 minutes on each side, turning once. Remove from the pan and keep warm; re- serve the pan to make the Armagnac sauce. . Meanwhile, place the sweetbreads in a stockpot and add water to cover. Boil over medium heat 15 to 20 minutes, or until they turn white. Drain; clean out veins and membranes and discard. Dust sweetbreads in the flour, then dip in the beaten egg. . Heat % cup of the butter in a sauté pan and sauté the sweetbreads over medium heat until they turn a golden brown, approximately 2 minutes on each side. . Inthe pan used to sauté the veal, place the shallots and sauté slightly over medium heat, approximately 1 minute. Add the wine and de- glaze for 1 minute. Add the cream and the chives and continue to cook until mixture is reduced by half, approximately 5 minutes. Sprinkle the Armagnac on the sauce and stir to mix. Season with salt and pepper to taste. . Heat the remaining % cup butter in the sauté pan over medium heat and make croutons by sautéeing the bread approximately 1 minute on each side. 190 WILLOWS 6. To serve, place a crouton on each plate and spread with the mus- tard. Place a veal medallion on the crouton and arrange sweetbreads on either side. Ladle some of the Armagnac sauce over the sweet- breads and spoon a little glace de viande on the veal. Serve at once. Glace de viande, or meat glaze, may be purchased at gourmet stores. I’ve become enchanted with fresh herbs. Once you use those, you can’t go back and get your flavor out of a bottle. SAFFRON RICE 2 tablespoons butter 2 cups Chicken Stock Ya cup chopped onion (see index) 1 cup white rice Pinch of saffron 2 tablespoons white wine 1. Preheat oven to 350°. . In a saucepan, heat the butter over medium heat and sauté the onion until limp, approximately 3 minutes. Add the rice; stir to mix and add the wine to deglaze the mixture. Add the chicken stock and the pinch of saffron and bring to a boil. Stir and remove from heat. 3. Cover the saucepan and bake the rice in a preheated oven until all the moisture is absorbed, approximately 15 to 20 minutes. Serve hot in small individual bowls. N The Hyatt believes in creativity and daring. Yet of all their restaurants, there is only one Willows. And that’s here in Minneapolis! ail SM es PARK CRS J 191 DR iS) AS WILLOWS GREEN BEANS AND CARROTS 1 pound French green beans 2 tablespoons hazelnut oil 3 large carrots

Cook this with the app: pantry check, scaling, and the assistant.