Not-Al-Dente-But-Not-Paste-Neither Veggie Side Dish

Course : Vegetables
Serves: 1
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1 tablespoon olive oil
1 small onion, strong (white or yellow) -- chopped
1 can Julienne carrots - reserve liquid reserved carrot liquid
1/4 teaspoon dill
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet marjoram
1/4 teaspoon black pepper, freshly ground
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 can lima beans with liquid
1/2 teaspoon celery salt
1 dash sprinkle of Montreal Steak Seasoning -- on, each serving

Preparation / Directions:

Sauté onion in oil. Drain carrots, reserving liquid, add carrots to pan and sauté. Add remaining ingredients except celery salt, along with reserved liquid, bring to a boil, reduce heat. Simmer. Just before serving add celery salt to taste to cut the sweetness. NAD BUNEP NEVSID, pronounced "You can only have this much." This is not mashed potatoes or refried beans, but plays one on TV. Note: There is no known Q that this won't go with. Please advise. This is obviously very easy (Lazy?) to make. Spelled out: In a preheated bare-naked pot over medium-high heat, add cold oil, sauté onion till limp. Add drained carrots and continue to sauté until the carrot slivers shrink up some. (We are carmalizing the onion and carrot, and disguising the carrots a little) Add remaining ingredients except celery salt. Bring to a roiling boil, reduce heat, and simmer, stirring once in a while. When everything is softened and most of the liquid is gone, serve this to somebody who doesn't particularly like vegetables. Tell 'em it's a lumpy yet not particularly colorful Soul Food from a recipe handed down from generation to generation since around the end of the twentieth century. Admit that it isn't very healthful, but sure tastes good and there ain't enough for seconds. When I advertise this invention on my new late night infomercial, it will claim, "Several separate flavors in every bite." This will be true, since the flavors DON'T mingle, try it and see. S

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