When it’s time to cook vegetables, don’t blanch. This step — dropping food in boiling water then immediately submerging it in an ice bath — is often unnecessary. Many recipes call for it before sautéing, but this leads to two problems. One, it makes vegetables easy to overcook. And two, there’s another pot to clean!
Vegetables look and taste best when they’re slightly crunchy. In the case of carrots and green beans, all you have to do is throw them in a hot skillet with olive oil, season with salt, and cover with a lid. The sauté will slowly wind down to a soft murmur. The carrots and green beans won’t scorch. Instead, they’ll release their own juices and cook perfectly.
Sliced almonds are the traditional pairing for this recipe. But Rosemary Chickpeatos add more flavor — and extra crunch.
Carrots and green beans with Rosemary Chickpeatos
Serves 4 as a side dish
1 tbsp extra virgin olive oil
2 whole garlic cloves, peeled
6 oz carrots, julienned
6 oz green beans
Salt, to taste
2 tbsp parsley, chopped
2 tbsp Rosemary Chickpeatos, crushed
Heat the olive oil in a skillet over medium heat. Add the garlic and cook until golden, about three minutes. Add the carrots and green beans. Season with salt and cover with a lid. Cook for about 5 minutes, or until the carrots and green beans have released their juices but still retain their shape. Add the parsley and Chickpeatos stir, and serve warm.