From Commonsense
Vegetarian, Murdoch Books, 2011.
I was using green olives with a potato salad
so thought I’d continue with the green olives and make this dish.
Sufficient green beans for two people were
topped and tailed and blanched for 2 minutes, then drained and put aside.
Some spring onions were cut into lengths
about the same as those of the beans. Now some oil was heated in a pan and the
beans and the onions were added with a couple of small rosemary sprigs. The
vegetables were sautéed until lightly browned. They were then taken off the
stove.
While the vegetables were still hot some
green olives were added with capers, some canned artichoke hearts and a little
vinegar and olive oil. They were seasoned with salt and freshly ground black
pepper.
This dish went really well with the warm
potato salad. I always find that I get pleasing results from dishes made using
this particular recipe book.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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