Recipe by Krista B
"A good side dish when your guests are vegetarians and meat lovers. (As in my house.)"
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thinly sliced potatoes
frozen green beans
ground black pepper
vegetarian Worcestershire sauce
vegetable broth, divided
chopped fresh parsley
The staff at Allrecipes.com has revised the recipe to reflect the changes as suggested by the submitter.
Note from the recipe author -- There is a typo in the recipe. It should be 1/4tsp of pepper.
This was really good. How can you ever go wrong with potatoes and thyme? I used fresh green beans so I steamed them first. i cooked the potatoes in the broth mixture and then added the green beans when the potatoes were done. I used chicken broth instead and found that i didnt need the starch because the starch from the potatoes thickened it quite well.
This recipe was easy and I had all the ingredients in the house. It cooked well and even held for a little while when my husband was late. My 16 month old liked it too! It was soft but had chunks. The thyme was tasty.
The changes I made to this recipe were that I sauteed the potatoes briefly in butter along with some chopped red onion before adding the broth, seasonings and fresh green beans. I also added some kielbasa chunks to make this a one-skillet meal. Didn't find it necessary to add the cornstarch.
Just average. I would recommend adding the beans until potatoes are 1/2 way cooked...ended up looking like goulash. Needed more flavor, but considering it's a low cal side dish, was just okay and very easy to make.
Made this last night and we LOVED it!! What a great, low fat, low calorie side dish for those of us Weight Watchers. Very filling also. Thanks!!
way too much pepper!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Beans and Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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