Make-ahead tips: The day before, trim green beans, peel and slice carrots; wrap and refrigerate. Grate lemon peel and keep tightly covered in small bowl.
Transporting tips: If traveling a short distance, prepare this completely and take it warm. Otherwise, cook the vegetables at home to heat at the host's. Pack cooled cooked beans and carrots, still-frozen peas, butter, lemon peel and juice, etc. in the large pot you'll need.
2 1/2 to 3 pounds green beans, ends trimmed
1 bag (2 pounds) carrots, peeled, halved crosswise and cut into thin matchsticks
1 stick (8 tablespoons) butter
2 teaspoons freshly grated lemon peel
3 to 4 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1 bag (16 ounces) frozen peas
3 tablespoons chicken or vegetable broth or water
Salt and freshly ground black pepper
Fill Dutch oven or large pot half-full with water. Bring to boil over high heat. Stir in big pinch of salt and green beans and carrots. Return to boil and cook 8 to 10 minutes, stirring often, until tender. Drain in colander.
If serving right away, proceed as directed below. If serving later, plunge vegetables into bowl of ice water to chill quickly. Drain, transfer to zip-top bag and refrigerate.
To serve: In vegetable cooking pot, melt butter over medium heat. Stir in lemon peel and 3 tablespoons juice; let bubble 1 minute. Stir in parsley. Add beans, carrots, frozen peas and broth or water. Season with salt and pepper. Mix well and bring to boil. Cover and cook, tossing often, until vegetables are heated through. Taste for seasoning, adding remaining 1 tablespoon lemon juice, if desired. Makes 12 servings
Miriam Rubin
Monday, November 20, 2000
