This recipe was created to accompany Broiled Salmon with Curried Eggplant Cutney .
Ingredients
3/4 pound small white potatoes, cut into 1/4-inch-thick slices
3/4 pound haricots verts (thin French green beans), trimmed
Directions
In a large steamer set over boiling water layer potatoes and beans and steam, covered, until potatoes are tender, about 8 minutes. Season vegetables with salt and pepper.
