Zesty Carrots and Beans

Name: Zesty Carrots and Beans
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6
Ingredients: 300 g (11oz) each baby carrots and fine green beans, trimmed; 25 g (1oz) butter, softened; Zest and juice of ½ lemon; Handful curly parsley, roughly chopped; 2 tbsp. poppy seeds

Give your side dish of vegetables some extra flavour with this easy recipe

By The GH Kitchen TeamPublished: 24 October 2009

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Food, Produce, Vegetable, Dishware, Ingredient, Carrot, Serveware, Orange, Whole food, Tableware,

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Yields:

Prep Time:

10 mins

Cook Time:

6 mins

Total Time:

16 mins

Ingredients

300 g (11oz) each baby carrots and fine green beans, trimmed
25 g (1oz) butter, softened
Zest and juice of ½ lemon
Handful curly parsley, roughly chopped
2 Tbsp. poppy seeds

Directions

1. Step 1
  Bring a large pan of lightly salted water to the boil. Find a bowl large enough to hold the vegetables with room to spare, then fill it with ice-cold water and set aside. Add carrots to pan and simmer for 3min. Then add beans and cook for another 3min until both are almost tender.
2. Step 2
  Meanwhile, mix together the butter, lemon zest and juice, parsley and poppy seeds. Season well.
3. Step 3
  Drain the vegetables, then transfer to the bowl of cold water to stop them from cooking further - this is called blanching. When cold, drain and keep covered.
4. Step 4
  When ready to serve, bring a pan of lightly salted water to the boil, add vegetables and cook for 1min to reheat - this is called refreshing. Drain, then return to the pan with the flavoured butter. Toss and serve.

Per Serving:

Calories: 82
Total carbs: 5 g
Sugars: 4 g
Total fat: 6 g
Saturated fat: 3 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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