Summary

Ingredients

• 500 g beans, reen
• salt and pepper
• 500 g potato (s), waxy small ones
• 2 tablespoons oil
• 400 g Kasseler
• 250 ml broth
• 1 bunch parsley
• 250 ml cremefine
• 1 tablespoon sauce thickener, light

Print Recipe Pin Recipe

Instructions

1. Cook the green beans in boiling salted water for 10 minutes. Rinse with cold water and drain well.
2. Peel the potatoes.
3. Heat 1½ tablespoons of oil in a large pan over medium-high heat. Fry the potatoes for 6-8 minutes, stirring occasionally, until golden brown on all sides.
4. Pour the hot broth over the potatoes and cover the pan. Reduce heat to medium and simmer for 12-15 minutes until the potatoes are tender.
5. While the potatoes cook, cut the Kasseler into narrow strips.
6. Heat ½ tablespoon of oil in another pan over medium heat. Fry the pork strips for 3 minutes until heated through.
7. Finely chop the parsley.
8. When the potatoes are tender, add the cremefine to the pan and bring to a gentle simmer over medium heat for 1 minute.
9. Sprinkle 1 tablespoon of sauce thickener into the sauce and stir constantly for 1 minute until it thickens slightly.
10. Add the cooked beans and pork to the sauce and cook for 2 minutes, stirring occasionally, until heated through.
11. Remove from heat, stir in the parsley, and season with salt and pepper to taste.