Prep time: 10 min | Cook: 25 | Total: 35 | Servings: 6 | Yield: 6 servings
This vegetarian dish is so good you’ll eat everything in one sitting! A healthy side that is perfect with just about anything. A no-fuss, simple, and deliciously hearty dish that you can enjoy all year round. Bonus, if you have your mini garden. Pick and cook for an all-natural meal that your whole family will thoroughly enjoy! My go-to whenever I want something light, healthy, easy, and quick. Even my picky eater loves this Old-fashioned green beans and potatoes.
You can make this with or without meat. I sometimes add leftover ham or chicken for a complete meal. This is perfect if you are watching your diet, or you just decided to take the path to a healthy lifestyle. I cook this at least twice a week and I eat this as is. This may be light but it is satisfying, savory, and super good! A mouth-watering dish that hits all the good spots. Fresh, enticing, simple side dish that no doubt delicious in every way, you’ll dig right in!
INGREDIENTS
3 cups thinly sliced potatoes
2 cups frozen green beans
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
¼ cup chopped fresh parsley
HOW TO MAKE OLD-FASHIONED GREEN BEANS AND POTATOES
Step 1: Combine the potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup of broth in a large skillet. Bring to a boil over medium-high heat, then, adjust the heat to medium-low and simmer, covered, for about 15 to 20 minutes or until the vegetables are tender.
Step 2: Add the rest of the broth and cornstarch in a small bowl. Blend then stir in the parsley. Add this to the potato mixture and continue to cook, stirring, until bubbly and the mixture has thickened.
Nutrition Facts:
Per Serving: 82.7 calories; 0 mg cholesterol; 99.3 mg sodium; 2.1 g protein; 18.3 g carbohydrates
Ingredients
- 3 cups thinly sliced potatoes
- 2 cups frozen green beans
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 teaspoon vegetarian Worcestershire sauce
- 1 cup vegetable broth, divided
- 1 teaspoon cornstarch
- ¼ cup chopped fresh parsley
Instructions
Step 1: Combine the potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup of broth in a large skillet. Bring to a boil over medium-high heat, then, adjust the heat to medium-low and simmer, covered, for about 15 to 20 minutes or until the vegetables are tender.
Step 2: Add the rest of the broth and cornstarch in a small bowl. Blend then stir in the parsley. Add this to the potato mixture and continue to cook, stirring, until bubbly and the mixture has thickened.
