Dinner Party Menu- Part Three: Side Dishes

It's hard to give exact quantities for the vegetable portion of the menu, but a guideline would be:


Per person:
2 oz. green beans
2 oz. carrot, cut into batons about the same size as the green beans
1 medium red-skinned potato

If you know your guests are hearty eaters - just increase the quantity!

Cook the beans in salted, boiling water for about 5 minutes and transfer to a colander.
Add the carrots to the same water and, again, cook for about 5 minutes, and drain.
You are going to cook them again for a few minutes just prior to serving so check to see they are cooked the way you like them.  You can cook these the day before and store, covered, in the refrigerator.

Cut the potatoes in quarters, or smaller if the potato is large, and cook in salted, boiling water for about 5 minutes.
Drain well

Transfer the potatoes to a roasting pan, just large enough to hold them, sprinkle with 2 or 3 tablespoons of olive oil, just enough to make sure they are well coated, and cook at 400º for about 30 minutes or until nicely browned.

Just before serving, melt 2 tablespoons of butter in a skillet, add the beans and carrots, sprinkle with a little garlic salt and cook until heated through.

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