Joanna's Sausage and Kraut
INGREDIENTS:
1 tb Butter
3 tb Olive oil
1/2 md Onion; very finely chopped
2 Red bell peppers; julienned
3 tb Chicken broth or bouillon
1 tb Lemon juice
1 lb Green beans; trimmed
Salt; to taste
1 tb Butter
3 tb Olive oil
1/2 md Onion; very finely chopped
2 Red bell peppers; julienned
3 tb Chicken broth or bouillon
1 tb Lemon juice
1 lb Green beans; trimmed
Salt; to taste
Melt butter. Add 2 tb. of the oil and heat gently. Add onion and red pepper. Saute slowly over medium low heat until peppers are tender-crisp and onion is translucent and tender. Remove 1/2 of this mixture and reserve.
Add last tb. of the oil to the pepper and onion mixture remaining in the skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize. Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy.
Steam green beans until tender; drain. Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and serve.
Shepherd writes: "With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog, pg. 5. Electronic format by Cathy Harned.
Add last tb. of the oil to the pepper and onion mixture remaining in the skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize. Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy.
Steam green beans until tender; drain. Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and serve.
Shepherd writes: "With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog, pg. 5. Electronic format by Cathy Harned.