This mixture of vegetables can be found in a can, but it tastes so much better when made fresh.
- 3 cups sliced green beans, 1 to 2-inch in length
- 2 cup sliced carrots, 1/2-inch in length
- 3/4 cup corn kernels, from 1 medium ear of fresh corn*
- 1 cup gluten-free, low sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 shallots, sliced thin
- Bring a large pot of water to a boil. Meanwhile, fill a large bowl with cold water and ice cubes. Place the green beans, carrots and corn kernels in the boiling water for 1-2 minutes to parboil, then put them into the bowl of ice water to stop the cooking process. Wait 2 minutes then drain and remove ice.
- Pour in the vegetable broth. Let sit for 15 minutes.
- Heat the oil in a large sauce pan. Add the shallots and cook on medium-high heat, stirring frequently for 2 minutes or until shallots become translucent. Add the vegetables with the broth. Bring to a simmer and cook partly covered for 2 minutes, or until vegetables are hot and reach a desired tenderness. Don’t overcook. Drain and serve immediately.
- Parboiling before adding the vegetable broth helps to keep vegetables tender-crisp, but if you want to make this recipe faster skip to step 3, then after adding the vegetables cook partly covered for 4 to 5 minutes or until tender.
- Using vegetable broth adds more flavor, but if you want to use just water skip to step 3, use water in place of vegetable broth, and cook partly covered for 4 to 5 minutes or until tender.
Makes 6 to 8 servings.
*If you’re short on time, fresh corn can be replaced with canned corn, and needn’t be parboiled before adding it to the broth.