"I've been bringing this recipe for Green Beans and Carrots to various parties lately and gotten positive responses and questions on how to make it.
It's based off a recipe in "The Spice Merchant's Daughter", which is a bit of a fun read and has some interesting spice blends. The recipe itself is fairly amendable to substitutions and experimentation.
You'll want to do the veggie prep ahead of time, unless you're really quick in the kitchen."
Green Beans & Carrots
1 tsp Black Mustard Seed
1 tsp Cumin Seed
2-3 Dried Chile de Arbol (whole, unless you want the burn,
then feel free to let those seeds loose. May want to start out w/ just
one or two chiles till you know the heat of your bag o' peppers.)
2 tbsp Olive Oil
2 Shallots, diced
2 Cloves Garlic, minced
2 Medium Carrots, julienned
1 1/2 cups Fresh Green Beans
Kosher Salt to taste
The wife pointed out I probably should warn people, you should remove the peppers before serving.
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