Summary

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

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Instructions

1. Wash the beans and cut into fine strips. Peel the carrots and slice them into fine leaves. Peel the onion and chop finely.
2. 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.
3. 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.
4. As soon as the beans are cooked through, but not completely soft, add the carrot slices, season again if necessary and simmer briefly.
5. Season the vegetables with salt at the very end.