1 teaspoon extra-light olive oil, with a dash of sesame
8 small onions, peeled and quartered
20 small carrots, cut in half lengthwise
6 small red new potatoes, quartered
2 cups vegetable stock
One 4- inch branch of fresh rosemary
1/8 teaspoon freshly ground salt
8 ounces fresh mushrooms, halved
One 15-ounce can butter beans, rinsed
1 tablespoon arrowroot, mixed with 2 tablespoons vegetable stock
1 teaspoon fresh chopped thyme
1 tablespoon fresh chopped parsley


1. Put the oil in a large skillet, add the onions and cook over medium heat until they’re brown- about 5 minutes. Add the carrots, potatoes, vegetable stock, rosemary branch and salt, cover and simmer 10 minutes; add the mushrooms and simmer an additional 10 minutes.

2. Remove from the heat, and take out the rosemary branch; stir in the butter beans and arrowroot mixture. Return to the heat and stir until thickened. Sprinkle with the thyme and parsley.

3. May be served either as a complete vegetable entr´┐Że for 4, or for 6 as a vegetable side dish.

Arrowroot is used to thicken the juice from the vegetables to create a luscious sauce in this Graham Kerr recipe.

Bistro Vegetables With Rosemary
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