Preparation:
In pot of boiling water, blanch carrots just until tender. Remove with slotted spoon. Drain. Blanch in same pot, green beans until tender. Remove and drain. Melt butter in skillet and saute radicchio and cabbage for about 1 minute sprinkle with dill seed, rosemary leaves, salt and pepper. Add carrots and beans. Toss together well. Serve.
Approximately 5-8 minutes. |
