- 4 large carrots, julienned
- 1/2 pound fresh green beans, cut into 2-inch pieces
- 1-1/2 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
- In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender. Yield: 4 servings.
Originally published as Vegetable Trio in Taste of Home June/July 2005, p10
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Reviewed Mar. 14, 2014
Reviewed Oct. 28, 2012
"Very good. We substituted olive oil for the butter. Keeper"