Green Bean Carrot And Fennel Polenta Recipes

EASY HERBED GREEN BEANS AND CARROTS

Steps:

• Using a medium saucepan melt butter over medium-high heat. Add in green beans and carrot sticks. Add garlic powder, parsley, fennel and salt and pepper to taste.
• Add in chicken broth and reduce heat to medium. Stir to coat the vegetables, cover and simmer for 10 minutes until tender.
• Add in half of the chopped chives along with balsamic vinegar and sugar stirring to mix and coat. Cook for an additional 4-5 minutes.
• Remove from heat and serve in your favorite dish. Best enjoyed same day but can be reheated the following day as well (reduce original cooking time by 5 minutes to ensure they are not mushy)

BAKED POLENTA CARROT CASSEROLE

Steps:

• In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
• Clean, wash and peel the carrots. Slice lenghtwise.
• Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
• Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
• Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
• Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes.
• Let stand for about 5 minutes until polenta has set and can be sliced.

THANKSGIVING ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
• Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.

GLAZED CARROTS AND GREEN BEANS

Steps:

• In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

GREEN BEANS WITH FENNEL

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

ROASTED ROOT VEGETABLES WITH POLENTA

Steps:

• Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
• Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
• If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
• Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
• Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!

POLENTA WITH GREEN BEANS

Steps:

• Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
• Very slowly, whisk in cornmeal.
• Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
• Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
• Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
• Preheat oven to 400F degrees.
• Cut polenta into squares and place on an oiled baking sheet.
• Bake for 15 minutes or until polenta squares are slightly browned.
• Meanwhile, bring a small pot of water to boil and add beans.
• Cook for 2 minute; drain; rinse under cold water and set aside.
• In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
• Saute until peppers have softened and garlic is golden, about 5 minutes.
• Season veggies with salt and pepper.
• Place polenta squares on a serving platter and top with veggies; serve immediately.

GREEN BEANS & CARROTS IN COCONUT-TURMERIC CURRY

Steps:

• Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
• Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
• Remove from heat and stir in lime juice. Garnish with cilantro.
• For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.