Green Beans and Tomatoes
Vegetable Melange
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 12baby carrots
- 1white turnip (about ¼ pound)
- 1large Washington or Idaho potato
- ¼pound green beans, trimmed and cut into 2-inch lengths
- 12small white onions, peeled
- 2tablespoons butter
- 1tablespoon chopped shallots
- Salt and freshly ground pepper to taste
- 2sprigs fresh thyme or ½ teaspoon dried
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
208 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 5 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Step 2
Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Step 3
Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Step 4
Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
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