2 red potatoes, cut into 3/4 inch thick wedges 1 carrot, sliced 3/4 pound fresh green beans 1/4 cup onions, chopped 2 garlic cloves, sliced 3 Tablespoons unsalted butter Salt and freshly ground black pepper
In a medium saucepan heat 1 tablespoon butter over medium heat. Stir in onion and garlic. Saute until tender and lightly browned. Remove from pan and set aside in a medium size serving bowl.
Add 1 cup of water to pan and bring to a boil. Add potatoes and carrots and return to a boil. Cover pan, reduce heat and simmer for about 6-8 minutes or until almost tender. Remove vegetables from pan with a slotted spoon; set aside.
Return water in pan to a boil. Add green beans. Reduce heat and allow green beans to simmer for about 4 minutes or until crisp-tender. Drain.
Return onions, potatoes and carrots to pan with green beans. Add remaining 2 tablespoons butter. Over medium low heat, gently toss vegetables until butter is thoroughly melted. Season to taste with salt and freshly ground black pepper. Serve immediately.