Page 18 - Gears and Ears December 2013

Recipes of the Month

Holiday Side Dishes

Green Beans with Almonds: Makes: 8 1 cup servings Time: 20 minutes

Ingredients
1 1/2 pounds haricot verts or thin green 1 tablespoon finely shredded
beans lemon peel
1/2 cup whole almonds, coarsely 1/4 teaspoon salt
chopped 1/4 teaspoon ground black pepper
1 tablespoon olive oil Finely shredded lemon peel
2 cloves garlic, minced (optional)
Directions 1/2 cup coarsely snipped fresh parsley

1. In a Dutch oven cook green beans in boiling, lightly salted water about 8 minutes or just until tender;
drain. Return beans to Dutch oven.

2. Meanwhile, in a large skillet cook almonds in hot oil over medium heat for 3 minutes, stirring frequently.
Add garlic; cook and stir for 1 minute.
3. Add almond mixture, parsley, 1 tablespoon lemon peel, salt, and pepper to green beans; toss gently to
coat. Transfer bean mixture to a serving dish. If desired, sprinkle with additional lemon peel.

Glazed Carrots with Pistachios: Makes: 10 to 12 servings Time: 25 minutes

Ingredients

3 pounds small carrots with tops 1/2 cup butter (no substitutes)
3 cups water 1/3 cup packed brown sugar
1/4 teaspoon salt 1 1/2 teaspoons snipped fresh thyme
1/2 cup shelled unsalted pistachios

Directions
1. Preheat oven to 350 degrees F.

2. Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add
carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender.
Drain carrots in a large colander; set aside.

3. Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8
to 10 minutes or until lightly toasted, stirring once. Set aside.

4. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is
melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low
heat, stirring occasionally just until well-glazed, about 10 minutes.
5. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings.
From the Test Kitchen: Cook the carrots and toast the pistachios the day before. Glaze and reheat carrots
before serving.