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Buttered Vegetables with Pecan Nuts

post #1 of 13
Thread Starter 
Add a twist to good old buttered vegetables by incorporating pecan nuts to add crunch.

 

Prep Time 15 minutes Cook Time 15 minutes

2 pieces carrots, cut into sticks
1 piece zucchini, cut into sticks
100 grams string beans, cut into 1 1/2 inch pieces
1/2 cup pecans, toasted
1/3 cup butter
salt and freshly ground pepper

1 Blanch vegetables separately and put in individual bowls. 
2 Toss in butter and season with salt and freshly ground pepper. 
3 Sprinkle with toasted pecans.

from Yummy

post #2 of 13
Yummy.  I do it with all sorts of nuts, pine nuts being my favorite.  I like almonds and walnuts as well, not just pecans.  Hazelnuts work well too and they're a bit unexpected.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 13
That's an awful lot of butter for two carrots, a zucchini and some beans.

And as some editorial advice, the writing is odd.  aside from the mixed measurements in metric and cups, the instructions never mix the vegetables the together which seems to be the point. So why put the different vegies in individual bowls at the start after blanching? Nor is there any mention of the different blanching times, or any setup for blanching in the instructions.

Experienced cooks can figure this out, but they wouldn't need more than the title. To write a recipe with steps assumes people need instruction so you should give it to them.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 13
I feel this would end up as a crunchy, GREASY mix..
post #5 of 13
Thread Starter 
 It's not it's just 1/3 cup..
post #6 of 13
Some people like a lot of butter.  Nothing wrong with that.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 13
Yes - I agree - but greasy vegetables are not (IMO) appetising!
post #8 of 13
I'm with Phil and Ishbel on this one. We're talking about a quantity of veggies that I would use 1-2 tablespoons of butter with. The recipe calls for about three times that amount (1/3 cup butter is approximately 5 1/2 tablespoons). For Paula Deen, perhaps. But not for me.  
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 13
2.5 Coated is coated...reserve excess butter for next order

Anyhou...did you toast those pecans in the mike?....works a treat!....pretty sure I picked that up here!
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #10 of 13
sounds yummy... what are your suggestions for an alternative on the pecan nuts?  we have peanut sensitivity and the pecan might set it off...

Thanks! 
post #11 of 13
Nichole, if that's a specific peanut sensitivity you should be ok. If it's a general nut allergy, then you want to shy away from them all.

Some alternatives for similar crunch: pine nuts, sunflower or pumpkin seeds, perhaps even popcorn. Another variation would be to toss in some chickpeas. Plainly cooked is fine, but even better is to deep fry them. 
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 13
I think that using 1/4 cup of evoo will be a good substitute for the butter. Not only will this be nutritious but it will be a good healthy and tasty side that everyone can enjoy.

Other than that,
good recipe!


-Camerin
post #13 of 13
Here again, not sure what the point is to simply copy-paste a recipe from another site in this forum...

http://www.yummy.ph/recipe/Buttered-Vegetables-with-Pecan-Nuts
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