Ingredients
1 lb. fingerling potatoes
salt
3 c. cauliflower florets
1 lb. green beans
3 tbsp. extra-virgin olive oil
4 clove garlic
1/2 tsp. spicy pimentón de la Vera (hot smoked Spanish paprika)
1 tbsp. sherry vinegar
Preparation
Step 1In a large pot, cover the fingerling potatoes with 2 inches of salted water and bring to a boil over high heat. Reduce the heat to moderate and cook until the potatoes are almost tender, about 8 minutes. Add the cauliflower florets and green beans to the pot and simmer until tender, about 5 minutes.Step 2Meanwhile in a small skillet, heat the olive oil. Add the garlic and cook over low heat until golden brown, about 1 minute. Add the pimentón and a large pinch of salt, and remove from the heat.Step 3Drain the vegetables well and transfer to a serving bowl. Season with salt and drizzle with the garlic oil. Sprinkle with the vinegar, toss well, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
