2 tablespoons butter
1 tablespoon shortening oil
1 stalk celery
2 pounds green beans, trimming
3 carrots, cut into 1/2 and sliced
2 2/3 green onions, sliced
1/4 cup vinegar
1 1/2 cups heavy cream
2 bay leaves
1 teaspoon seasoning salt
1 tablespoon pearl vinegar
2 tablespoons cornstarch
1/8 teaspoon salt
3 pinches dried sage-green leaf pepper
2 potatoes, peeled, cut into cubes
Preheat grill for high heat.
Place the butter and shortening in a large mixing bowl. Mix together. Press in the celery with a colander. Add the green beans and carrots. Mix together. Stir the vinegar, cream, butter, bay leaves, seasoning salt, pearl vinegar, mixture and cornstarch. In a small bowl dust with sage color, toss pinches of sage green leaf pepper, and sprinkle pinches of sage green leaf pepper back into the seasoning liquid.
Fry the green beans and potato in generous amounts of 1/2 cup celery and 1/2 cup vegetable stock in the hot grill (only about 2 minutes per bean). Leftovers should be edible after several frying rounds (you don't want safe browning).
Grill marinated green beans and potato, turning off when juices run clear, about 40 minutes on each side. Meanwhile, in a large pot over medium heat, saute the celery mixture until dark brown, about 15 minutes. Remove from pan, and tie up loosely on a plate. Serve hot.
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