I went to a luncheon last week for work and they served some wonderful food. Sesame crusted tilapia (I’ll be making that soon!), green beans and carrots and adorable bite sized dessert. Being the foodie that I am, my first thought was I need to make that!
Voila. The carrots and green beans made a wonderful accompaniment to the meatloaf I made over the weekend.
(Recipe slightly adapted from Taste of Home)
4 c chicken stock, plus 1/3 c for sauce
1/2 lb fresh baby carrots
1/2 lb fresh green beans, trimmed
1 Tbsp butter
1 tsp maple syrup
Salt and pepper to taste
In a large saucepan, bring sock to a boil. Add carrots then cover and cook for 3 minutes. Add beans to the carrots the cover and cook 2 minutes longer. Drain vegetables and immediately place vegetables in ice water to stop the cooking process. Drain and pat dry.
Place the vegetables in a large skillet. Add chicken broth, butte and syrup. Bring to a boil and cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons.