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Supporting roles: Add to the bounty of your Thanksgiving table with three simple vegetable side dishes

By Wolfgang Puck, Tribune Content Agency on

6 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

Cut the beans into uniform 2-inch (5-cm) pieces.

Bring a large saucepan of well-salted water to a boil. Fill a large mixing bowl with ice cubes and water.

Add the beans to the boiling water, and cook until barely tender, 3 to 4 minutes. Drain and immediately immerse in ice water. Drain well and pat dry thoroughly in a clean kitchen towel or paper towels.

Before serving, melt the butter in a large saute pan over medium heat. When it foams, add the beans and stir continuously until heated through, 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately.

WILD MUSHROOMS WITH FINES HERBES

Serves 8

2 1/2 pounds (1.25 kg) wild mushrooms such as chanterelles, cepes, cremini or oyster mushrooms, cleaned and trimmed

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.





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