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Bistro Vegetables With Rosemary

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Ingredients
  Extra light olive oil 1 Teaspoon
  Sesame oil 1 Dash
  Onions 8 Small, peeled and quartered
  Carrots 20 Small, cut in half lengthwise
  Red potatoes 6 Small, quartered
  Vegetable stock 475 Milliliter (2 Cups)
  Fresh rosemary sprig 4 Inch
  Salt 1⁄8 Teaspoon, freshly ground
  Fresh mushrooms 8 Ounce, halved (227 Gram)
  Canned butter beans 15 Ounce, rinsed (1 Can, 425 Gram)
  Arrowroot 15 Milliliter, mixed with vegetable stock - 2 tablespoons (1 Tablespoon)
  Vegetable stock 30 Milliliter (2 Tablespoons)
  Fresh thyme 1 Teaspoon, chopped
  Fresh parsley 15 Milliliter, chopped (1 Tablespoon)
Directions

MAKING
1) In a large skillet, over medium heat, heat oil and then sauté onions in it for about 5 minutes until they are browned.
2) Mix in carrots, potatoes, vegetable stock, rosemary branch (making sure the rosemary is submerged in the liquid) and salt and allow the mixture to simmer, covered for 10 minutes.
3) Stir in mushrooms and simmer again for an additional 10 minutes.
4) Take off the mixture from heat and remove the rosemary branch.
5) Add in butter beans and arrowroot slurry, mixing well.
6) Place the mixture back to heat and stir until thickened.

SERVING
7) Garnish with thyme and parsley and serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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