Cuisine, May 1981
30 minutes — 4 Servings | ||||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsCook beans in large saucepan of boiling water until crisp-tender, about 7 minutes. Remove beans with slotted spoon. Rinse under cold running water until cool; drain thoroughly. Add carrots to boiling water; cook until crisp-tender, about 9 minutes. Rinse under cold running water until cool; drain thoroughly. Melt butter in medium skillet over medium-low heat; add vegetables. Cook, shaking pan occasionally, until vegetables are heated through, about 4 minutes. Sprinkle with parsley; add salt and pepper to taste; cool to tepid. |