Fresh Vegetable Almondine is the Best!
When fresh pole or snap beans come around, I get to cooking them on a weekly basis, if not more. I love green beans.
And green beans love us back, I mean, they are so good for us. Chocked full of vitamin A, C, K and rich in manganese with considerable amounts of iron, phosphorus magnesium and potassium. Green beans are an excellent source of protein, complex carbohydrates, and a good source of fiber. Having a good source of folic acid, molybdenum and B6, green beans lowers an amino acid called homocysteine, which is known to be high in people with heart disease.
Carrots are rich in vitamins A, C, K too and rich in potassium. The most beneficial contribution from carrots is providing fiber and beta carotene. Health wise, carrots reduce cholesterol with the power of the soluble fiber calcium pectate. We all know carrots are good for vision and we are just learning the prospects of its ability in fighting cancer, nourishing the skin and improving the chances of not having a stroke. Carrots help with dental hygiene and anti-aging.
So come on folks, let's get to eating . . . Enjoy!
Fresh Green Pole Beans, Carrots, Celery
Almondine Creole style
2 pounds fresh green beans, washed and cut into 2-inch lenghts
1/2 teaspoon salt
2 large carrots, cut into diagonal slices
1 large celery stalk, diagonally sliced
1 tablespoon unsalted butter
1/4 cup slivered blanched almonds
2 tablespoons unsalted margarine
1/2 large red bell pepper, thinly sliced
1 tablespoon salt-free Creole seasoning
Steam or blanch the beans adding salt along with the carrots until beans are crisp tender. Add the celery and cook another 5 minutes. Remove from heat and place in a colander to drain off any liquid.
In a large skillet, melt butter over medium heat and cook until foaming subsides. Add almonds and stir or flip until light brown. Add the margarine which should sizzle followed with the bell pepper. Saute for just a minute or two and remove from heat. Quickly stir in the seasoning and toss in the green bean mixture. Toss to coat beans in the warm oils and place in a warm casserole or serving dish.