Lou and I created this dish together, it seems. He's always been fond of the combination, but would enjoy it cold, with an oil and vinegar base. I'm fine with that, but have also prepared it warm, with a butter and garlic base.
2 red bliss potatoes per person (if small, 1 if large)
1/4 pound green beans per person, snipped and cut to 2 inch pieces
2 T chopped fresh parsely
2 cloves garlic, smashed
3T butter
grated romano cheese
S&P
Boil the potatoes with the skins. (cut to manageable size if they are large). Steam the green beans. Melt the butter in a large saute pan. Add the garlic and cook till fragrant. Add the potatoes and green beans, tossing gently. Add salt and pepper to taste, chopped parsley and grated cheese. Serve warm.
If you prefer it cold, omit the butter step. After cooling the potatoes and green beans, toss with diced fresh garlic, fresh parsley, grated cheese, red vinegar and olive oil.
Sauteed mushrooms are a nice addition to either recipe.
2 red bliss potatoes per person (if small, 1 if large)
1/4 pound green beans per person, snipped and cut to 2 inch pieces
2 T chopped fresh parsely
2 cloves garlic, smashed
3T butter
grated romano cheese
S&P
Boil the potatoes with the skins. (cut to manageable size if they are large). Steam the green beans. Melt the butter in a large saute pan. Add the garlic and cook till fragrant. Add the potatoes and green beans, tossing gently. Add salt and pepper to taste, chopped parsley and grated cheese. Serve warm.
If you prefer it cold, omit the butter step. After cooling the potatoes and green beans, toss with diced fresh garlic, fresh parsley, grated cheese, red vinegar and olive oil.
Sauteed mushrooms are a nice addition to either recipe.