Karin luitens haricot bean with Italian topping

Name: karin luitens haricot bean with Italian topping
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1,2 kg floury potatoes; 3 cut White bread stale, without crust; 20 g fresh flat parsley; 2 toe garlic; 2 el traditional olive oil; 1 lemon; 600 g fresh string beans; 4 bunch onion; 125 ml semi skimmed milk; 30 g unsalted butter; 1 el dijon mustard

Stew of string beans, potatoes and spring onions, with a breadcrumb topping.

Ingredients

Kitchen Stuff

1 food processor
1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done.
Tear the bread into pieces. Put the parsley and garlic in the food processor and finely grind in 1 min.
Heat the oil in a frying pan and fry the bread crumbs in 5 min. Until lightly browned and crispy. Take of the fire.
Clean the lemon, grate the yellow skin above the bread crumbs and scoop.
Remove the stalk and the tip of the string beans and cut the beans into pieces of ½ cm. Cook them in 5 minutes until al dente.
Meanwhile cut the white and green of the spring onions in rings. Drain the string beans.
Put the milk, butter and mustard in a saucepan and heat.
Drain the potatoes and let dry in the pan without lid. Add the milk mixture and stamp with the puree mash into a coarse puree.
Mix the string beans and spring onions with the puree. Season with pepper and salt.
Spoon the stew into a bowl and sprinkle the Italian bread parsley topping over it.