Carrot, green bean, and ground walnut dish

Name: Carrot, green bean, and ground walnut dish - Arina P.
Ingredients: 1 jar of green beans (800 g) 4 large carrots 50 g ground walnuts 4 tablespoons of oil 6; 7 cloves of garlic 3 tablespoons of flax seeds dried basil salt and pepper to taste

Sezon - Carrot, green bean, and ground walnut dish by Arina P. - Recipia

In a busy week, when I am looking for something simple and hassle-free, I make this carrot dish with green beans and walnuts. It helps that most of the ingredients are basic or already in the pantry, and the whole process moves quickly. Most of the time, I make it for lunch and save the rest for the next day. Quick Info Total time: 40-45 minutes Servings: 4-5 Difficulty: easy Ingredients 1 jar green beans (800 g, pre-cooked, drained) 4 large carrots 50 g ground walnuts 6-7 garlic cloves 3 tablespoons flaxseeds 4 tablespoons oil (I use sunflower oil, olive oil works too) 1 teaspoon dried basil Salt and pepper to taste Preparation 1. Peel the carrots and garlic, then wash them well. 2. In a food processor or blender, blend 1 carrot with the ground walnuts until you get a fairly fine mixture. If you don't have a processor, grate the carrot on a fine grater and mix it manually with the walnuts. 3. Slice the remaining 3 carrots into thin rounds. Also slice the garlic cloves. 4. Heat the oil in a large pan or pot over medium heat. Add the garlic slices and sauté for 10-15 seconds, just until they start to release their aroma. Do not let them brown. 5. Add the carrot and walnut mixture over the garlic, add the flaxseeds and stir. Sauté for 2-3 minutes, allowing it to gain a bit of color and release its aroma. 6. Add the carrot rounds and a cup of water (250 ml). Stir, cover, and let simmer on low heat for about 15-20 minutes, until the carrots are soft and the water has mostly evaporated. 7. Add the drained green beans. If you are using raw or partially cooked beans, add water and cook until tender. With jarred beans, stir and let heat for 5-6 minutes to blend the flavors. 8. Season with salt and pepper. Turn off the heat and sprinkle the dried basil. Stir gently and let it sit covered for another 5 minutes before serving. Why I make this recipe often For me, it is one of the most practical vegan dishes. It uses simple and inexpensive ingredients, and the combination of walnuts, flaxseeds, and garlic completely changes the taste compared to a simple green bean dish. It keeps well for 2-3 days in the fridge and works both as a main dish and as a side. Tips - If you have frozen green beans, you can use them directly, but add a bit more cooking time. - Always drain the beans from the jar well and rinse them quickly under running water. - Thinly sliced carrots cook faster and remain more pleasant in texture. - Do not brown the garlic, or it may taste bitter. - Flaxseeds can be used whole or, if you prefer, ground for a finer texture. Substitutions - Walnuts can be replaced with raw almonds or unsalted sunflower seeds. - If you don't have flaxseeds, you can omit them or replace them with crushed pumpkin seeds. - Basil can be replaced with dried thyme or a little oregano. - Sunflower oil can be substituted with any vegetable oil, according to preference. Variations - For a heartier dish, you can add 2-3 small diced potatoes along with the carrots. - If you want a different flavor, you can add a little cumin or ground coriander when sautéing the carrots. - It also works with yellow green beans, not just green. - For a lighter version, use less oil and add a little water at the beginning. Serving ideas - I usually eat it with warm polenta or fresh bread. - It can be served as a side dish with a simple rice pilaf. - It also works well cold, as a vegan dish, alongside tomato or cucumber salad. Frequently Asked Questions 1. Can I use fresh green beans? Yes, just boil them separately until tender, then continue with the recipe as above. 2. Does the walnut need to be roasted beforehand? No, I use it raw, ground. If you want a more intense flavor, you can lightly toast it for a few minutes without oil before adding it. 3. Can it be made without flaxseeds? Yes, they add extra texture and fiber, but they are not essential. 4. How long does it last in the fridge? 2-3 days, in a container with a lid. 5. Can I add peppers or other vegetables? You can add them, but the dish will have a different taste. Sweet red pepper works well, but do not add too much. Nutritional values (estimate/serving, based on 1 of 5 servings) Calories: 220-240 kcal Protein: 6 g Fat: 14 g Carbohydrates: 18 g Fiber: 6 g Walnuts and flaxseeds increase the intake of healthy fats and proteins, while green beans and carrots provide fiber, vitamins, and carbohydrates. Storage and reheating After it has cooled, store the dish in the fridge in a container with a lid. It reheats well in the microwave or on low heat, with a spoonful of water if it seems too dry. The texture remains good the next day, and the taste stays the same.

Preparation

We clean and wash the carrots and garlic. 1 carrot is processed together with the walnut in a food processor. 3 carrots are sliced into rounds, as well as the garlic cloves. We sauté the garlic for a few seconds in oil. We add the processed carrot and walnut mixture along with the flax seeds. We sauté for 2-3 minutes, then add the carrot rounds and 1 cup of water. We let it simmer on low heat until the water reduces and the carrots are cooked through. We add the canned beans. (Mine were cooked. If yours require further cooking, you need to add the necessary amount of water!) Season to taste with salt and pepper, and finally, add a pinch of dried basil. Enjoy your meal!

Carrot, green bean, and ground walnut dish

Preparation

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