Filter
Reset
Sort ByRelevance
Steve Fairhurst
Karin luitens haricot bean with Italian topping
Stew of string beans, potatoes and spring onions, with a breadcrumb topping.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
55 minMain dishpeeled carrots, boiled beetroot, vinaigrette de vin rouge, organic 3-color quinoa, goat cheese natural, creme fraiche, fresh chives, white garnish almonds, arugula,spring meal salad of quinoa and beet
-
20 minMain dishpre-baked boule baguette, fish bouillon tablets, dried thyme, minicrills, fine soup vegetables, pre-cut string beans, cod fillet, whipped cream,stuffed Fish soup
-
35 minMain dishalmond shavings, butter, garlic, ground cumin (djinten), roasted peppers, trout, lemon, olive oil,trout with Spanish almond butter
-
50 minMain dishcarrots, bunch onion, olive oil, curry powder, Pizza Dough, egg, Greek yoghurt, leaf parsley finely chopped,savory carrot cake
Nutrition
440Calories
Sodium6% DV155mg
Fat23% DV15g
Protein20% DV10g
Carbs20% DV60g
Fiber48% DV12g
Loved it