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vegetable, green beans with russet potatoes and marjoram

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives or other works.

Green Beans with Russet Potatoes and Marjoram
Potatoes have an affinity to marjoram. If you can’t find russet potatoes, use any small potato.

serves 2

1 lg. handful of
green beans
4 sm. russet potatoes
herb salt
1/2 t. dried
marjoram
1 t. herb butter
(per two servings)

Trim and wash the green beans. If they are long, cut in two. Peel the potatoes and quarter. Pierce the centre of each quarter with a knife (going half way in).

Steam together with the herb salt and the marjoram in a little water about 12 minutes. Toss with the herb butter and serve.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.