Carrot and Bean Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g runner beans
- 2 carrot (s)
- 0.5 ½ onion (s)
- salt and pepper
- nutmeg
- Turmeric powder
- 1 dash vinegar
- 1 dash soy sauce
- 1 teaspoon sugar
- some olive oil
- some water
Print Recipe
Pin Recipe Instructions
- Wash the beans and cut into fine strips. Peel the carrots and slice them into fine leaves. Peel the onion and chop finely.
- Heat olive oil in a saucepan and sauté the onion cubes until translucent. Add the beans and immediately deglaze with a dash of vinegar and add 1 teaspoon of sugar. Steam the beans for a good 5 minutes and then deglaze with enough water to cover the beans. Add pepper, nutmeg and a dash of soy sauce and continue steaming the beans at a low temperature for another 10 minutes.
- In the meantime, steam the carrot slices in a little salted water with turmeric in another small saucepan for a few minutes until they are al dente. Drain the carrots in a colander and set aside.
- As soon as the beans are cooked through, but not completely soft, add the carrot slices, season again if necessary and simmer briefly.
- Season the vegetables with salt at the very end.
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