Braised Beans with Chives Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beans (French beans)
- 80 g onion (s)
- 60 g butter
- 50 ml veal stock
- some savory sprigs
- Salt and pepper, freshly ground
For the cream:
- 60 g shallot (s)
- 40 g butter
- 125 ml cream
- 0.5 teaspoon ½ chives, rolls
- Pepper, freshly ground
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the beans, cut the ends with a knife and pull any threads.
- Peel the onions and cut into fine rings; Wash the savory and pat dry, separate the leaves.
- Melt the butter in a large saucepan and put the onion rings in a golden yellow color
- sweat.
- Mix in the beans and the savory leaves, season with salt and pepper and pour in the stock.
- Cover the saucepan and cook the beans over medium heat for about 15 minutes until soft.
- Remove the lid and let the liquid boil down completely.
- For the chive cream, peel the shallots and cut into small cubes.
- Melt the butter in a saucepan and sweat the shallot cubes in it without any color.
- Pour in the cream and let it boil down for about 5 minutes.
- Salt, pepper and season with nutmeg.
- Stir in the chives.
- Serve the beans with the chives cream
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