Spring Vegetable Bundles



5 large carrots, peeled, cut into 5-inch-long by 1/2-inch-wide by 1/4-inch-thick strips
2 pounds green beans, trimmed
12 5-inch-long by 1/4-inch-wide leek strips (dark green part only, from 2 leeks)
6 tablespoons (3/4 stick) butter
1 tablespoon minced fresh thyme

1. Cook carrots in large pot of boiling salted water for 1 minute. Add green beans and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Rinse under cold water to cool. Drain.
2. Divide vegetables into 12 bundles. Gently tie each bundle with 1 leek strip to secure. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Preheat oven to 350F. Transfer vegetable bundles to rimmed baking sheet. Melt 6 tablespoons butter with minced thyme in heavy small saucepan over medium heat. Brush vegetable bundles with melted butter. Sprinkle with salt and pepper. Bake just until heated through, about 8 minutes and serve.

Yield: 12 servings

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