May/June 2008
Serves 8 to 12
- 21/2 pounds green beans
- 2 tablespoons minced garlic
- 1 medium white onion, sliced
- 1/2 pound baby carrots, cut in half
- 1/2 pound Ozark Forest shiitakes, sliced
- 4 tablespoons butter
- 4 tablespoons bacon fat
- Salt and pepper
Bring a large pot of salted water to a boil. Prepare an ice bath. Separate the beans into two batches. Blanche each batch for one minute, and then shock in the ice bath. Keep the boiling water.
When done blanching the green beans, return the water to a boil. Blanch the halved baby carrots for 30 seconds, then shock in the ice bath.
Drain and dry the carrots and the green beans.
Melt the butter and bacon fat in a large pot. Sweat the onions and the garlic. Add the shiitakes and green beans. Season with salt and pepper; cover and cook for 10 minutes. Check occasionally in case water needs to be added to the pot.
Add carrots and continue cooking for 5 minutes. Taste and season with salt and pepper.
