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Steve Fairhurst
Karin luitens haricot bean with Italian topping
Stew of string beans, potatoes and spring onions, with a breadcrumb topping.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done.
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Tear the bread into pieces. Put the parsley and garlic in the food processor and finely grind in 1 min.
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Heat the oil in a frying pan and fry the bread crumbs in 5 min. Until lightly browned and crispy. Take of the fire.
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Clean the lemon, grate the yellow skin above the bread crumbs and scoop.
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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.
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Meanwhile cut the white and green of the spring onions in rings. Drain the string beans.
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Put the milk, butter and mustard in a saucepan and heat.
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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.
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Mix the string beans and spring onions with the puree. Season with pepper and salt.
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Spoon the stew into a bowl and sprinkle the Italian bread parsley topping over it.
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Nutrition
440Calories
Sodium6% DV155mg
Fat23% DV15g
Protein20% DV10g
Carbs20% DV60g
Fiber48% DV12g
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