Green beans, cherry tomatoes & potatoes with herb butter

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Green beans, cherry tomatoes & potatoes with herb butter


  • 3 cups fresh green beans (cut into 1 ½ - inch pieces)
  • 1 cup halved cherry tomatoes
  • 1-2 cups cubed potatoes
  • 2 Tablespoons olive oil
  • ½ cup thinly sliced onion
  • 2 garlic cloves, minced


  1. Prepare herb butter, and refrigerate.
  2. Once butter is firm slice into ½ - inch wide discs.
  3. Prepare vegetables once butter is firm.


  1. Wash & snap green beans. Drop beans in boiling, salted water (about 6 cups of water and 3 Tablespoons salt). Boil 5 minutes, remove from boiling water and plunge in ice water to immediately stop cooking).
  2. Heat olive oil in a large saute pan over medium-high heat. Add cubed potatoes and saute approximately 5 minutes.
  3. Add blanched green beans, garlic and onion saute for 5 minutes, or until potatoes are fork-tender.
  4. Add tomatoes and saute for 2 more minutes.
  5. Serve mixture on platter. Top with slices of herb butter before serving.

Herb butter:


  • ½ pound (2 sticks) unsalted butter (room temperature)
  • ½ Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh chives
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh ground pepper
  • ½ teaspoon salt


  1. Combine all ingredients in a food processor, or by hand.
  2. Transfer to sheet of wax paper or plastic wrap, roll into a log and twist ends to seal (like a candy wrapper).
  3. Refrigerate until firm, at least one hour.

Herb butter can be frozen for up to one month.

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