Buttered Vegetables with Pecan Nuts

Discussion in 'Recipes' started by homemadecook, Apr 26, 2010.

  1. homemadecook

    homemadecook

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    Add a twist to good old buttered vegetables by incorporating pecan nuts to add crunch.
    [font=arial,helvetica,sans-serif]Prep Time  15 minutes Cook Time  15 minutes

    2 pieces carrots, cut into sticks
    1 piece zucchini, cut into sticks
    100 grams string beans, cut into 1 1/2 inch pieces
    1/2 cup pecans, toasted
    1/3 cup butter
    salt and freshly ground pepper

    1  Blanch vegetables separately and put in individual bowls. 
    2  Toss in butter and season with salt and freshly ground pepper. 
    3  Sprinkle with toasted pecans.

    from Yummy
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  2. koukouvagia

    koukouvagia

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    Yummy.  I do it with all sorts of nuts, pine nuts being my favorite.  I like almonds and walnuts as well, not just pecans.  Hazelnuts work well too and they're a bit unexpected.
     
  3. phatch

    phatch Moderator Staff Member

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    That's an awful lot of butter for two carrots, a zucchini and some beans.

    And as some editorial advice, the writing is odd.  aside from the mixed measurements in metric and cups, the instructions never mix the vegetables the together which seems to be the point. So why put the different vegies in individual bowls at the start after blanching? Nor is there any mention of the different blanching times, or any setup for blanching in the instructions.

    Experienced cooks can figure this out, but they wouldn't need more than the title. To write a recipe with steps assumes people need instruction so you should give it to them.
     
  4. ishbel

    ishbel

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    I feel this would end up as a crunchy, GREASY mix..
     
  5. homemadecook

    homemadecook

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     It's not it's just 1/3 cup..
     
  6. koukouvagia

    koukouvagia

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    Some people like a lot of butter.  Nothing wrong with that.
     
  7. ishbel

    ishbel

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    Yes - I agree - but greasy vegetables are not (IMO) appetising!
     
  8. kyheirloomer

    kyheirloomer

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    I'm with Phil and Ishbel on this one. We're talking about a quantity of veggies that I would use 1-2 tablespoons of butter with. The recipe calls for about three times that amount (1/3 cup butter is approximately 5 1/2 tablespoons). For Paula Deen, perhaps. But not for me.  
     
  9. titomike

    titomike

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    2.5 Coated is coated...reserve excess butter for next order /img/vbsmilies/smilies/rolleyes.gif

    Anyhou...did you toast those pecans in the mike?....works a treat!....pretty sure I picked that up here!
     
  10. nichole

    nichole

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    sounds yummy... what are your suggestions for an alternative on the pecan nuts?  we have peanut sensitivity and the pecan might set it off...

    Thanks! 
     
  11. kyheirloomer

    kyheirloomer

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    Nichole, if that's a specific peanut sensitivity you should be ok. If it's a general nut allergy, then you want to shy away from them all.

    Some alternatives for similar crunch: pine nuts, sunflower or pumpkin seeds, perhaps even popcorn. Another variation would be to toss in some chickpeas. Plainly cooked is fine, but even better is to deep fry them. 
     
  12. camerin

    camerin

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    I think that using 1/4 cup of evoo will be a good substitute for the butter. Not only will this be nutritious but it will be a good healthy and tasty side that everyone can enjoy.

    Other than that,
    good recipe!


    -Camerin
     
  13. french fries

    french fries

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