Asparagus Mince Pan with Green Beans and Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 250 g beans, reen
- 500 g round beef
- 500 g jacket potato (s) from the previous day
- 2 tablespoon vegetable broth
- 1 teaspoon sugar
- 1 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 chilli pepper (s), red, finely chopped
- 50 ml Prosecco
- 2 tablespoon sunflower oil
- 1 cup creme light with herbs
- 200 ml stock (vegetable water)
- 2 tablespoon parsley, finely chopped
- salt and pepper
- N / A soy sauce
Print Recipe
Pin Recipe Instructions
- Peel and wash the asparagus and cut off the ends. Then cut into pieces approx. 3 cm long. Wash the beans, cut off the ends and possibly cut them a little smaller (bite-sized). Cut the jacket potatoes into cubes.
- Put the asparagus and beans in boiling salted water, add 1 teaspoon sugar and 1 tablespoon vegetable stock. Then let it cook for about 10 minutes.
- Sweat the onion in oil in a non-stick pan until translucent, then add the minced meat, potatoes and garlic and fry for about 5 minutes until they are “crumbly”. Add the chilli and 1 tablespoon vegetable stock and fry briefly, then deglaze with prosecco. Let it reduce briefly. Take approx. 200 ml of vegetable water from the pot with a cup and pour over the minced meat. Fold in the crème light and parsley and keep everything warm on the lowest setting.
- Drain the beans and asparagus and place in the mincing pan, fold in briefly and season to taste with pepper, salt and soy sauce.
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