I shared the French Lavender Salt recipe with you last week. I promised to show you some ways to use the salt in recipes, so here is the first one.
These have to be the easiest green beans I have EVER made. Here’s the low-down.
Empty one bag of frozen green beans into a glass dish. Add a few chopped red potatoes and drizzle with olive oil.
Work the olive oil around all the veggies with a spoon or your fingers.
Sprinkle French Lavender Salt over all and work it around to coat all the veggies.
Cover with foil or a lid and bake in a pre-heated 350° oven for 30-40 minutes (until potatoes are cooked through).
The baking time really depends on the volume of beans and potatoes and the size of potato chunks. You might want to provide extra lavender salt on the table, since some people like more salt (ahem, HH) than others. 😉
Although you can easily make these beans and potatoes without a recipe, I’m providing it here just in case.
- 1 bag of frozen green beans (any size, according to your crowd or family)
- 3-6 red potatoes (depending on your crowd), chopped into 1" pieces
- 1 Tablespoon of Olive Oil
- 1-2 teaspoons of French Lavender Salt (see my French Lavender Salt post)
- Empty frozen green beans into casserole dish.
- Add chopped red potatoes and drizzle with Olive Oil. Work oil around with spoon or fingers.
- Sprinkle lavender salt over vegetables and work around with spoon or fingers.
- Cover dish with lid or foil and bake at 350 degrees for 30-40 minutes, depending on the amount of beans/potatoes and size of potatoes.
Sometimes it helps me to have a recipe in my file as a reminder to make the dish.
Does it work that way for you, too? What other vegetables do you think you’ll try flavored with the French Lavender Salt?
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