Vegetable Trio

Back when I was younger and before I started liking vegetables I loved this dish. It actually got me excited to eat them, the combination of rich butter (or olive oil) and smoky dried thyme transforms the vegetables to become a medley much better than the sum of its parts. I made it recently for a family dinner and not only were my brothers visibly stoked for it but our parents showed some enthusiasm too. All four of them are generally against vegetables unless they are completely drenched in creamy or cheesy dressing, so any dish that gets them to eat vegetables that are visibly vegetables is a near miracle. I didn’t make this recipe up, it came from my Aunt Karen, a lovely lady and fabulous cook. The mushrooms can be subbed for any kind desired and the butter can be exchanged for cold-pressed olive oil for dairy-free. This is hearty enough for fall and winter but when made with the tender carrots and fresh green beans of spring it is particularly delicious, and tri-coloured carrot bunches (a combination of orange, yellow and purple carrots) adds some extra vibrancy.

Vegetable Trio
 
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Author:
Serves: 5-6
INGREDIENTS:
  • 6 cups crimini mushrooms, sliced thickly
  • 4 cups carrots, cut into long thin strips with the thickness similar to the green beans
  • 4 cups green beans, ends cut off
  • 3 tablespoons butter (or cold-pressed olive oil)
  • 1 teaspoon sea salt
  • ½ teaspoon ground dried thyme
DIRECTIONS:
  1. Set up a large pot on the stove over medium high heat with the butter. Once it starts to melt stir in the salt and thyme then add in the vegetables, cover and leave to cook for 15 minutes, stirring occasionally.

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