Green Beans As Cream – Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, fine, reen, fresh
- 350 g carrot (s)
- 200 g celeriac
- 3 onion (s) (approx. 00 g)
- 2 cups sweet cream (400 g)
- 20 g butter
- 3 tablespoon vegetable stock, instant
- 0.5 liter ½ water
- pepper
Print Recipe
Pin Recipe Instructions
- Clean or peel and wash the vegetables. Cut the beans into pieces approx. 2 cm in size. Cut the onions, carrots and celery into approx. 5 mm cubes.
- Sweat the onions in butter for 5 minutes until translucent. Add water, instant stock and celery, bring to the boil and simmer for 3 minutes. Add the carrots, bring to the boil again and simmer for another 3 minutes. Add the beans, cream and pepper, bring to the boil vigorously, stir and turn off the stove. Cover and let stand for 8-12 minutes with residual heat. In between, try whether the beans have the right bite - they should still be crisp, not soft.
- In addition, fresh, hearty wholemeal bread or warm rolls tastes very simple.
- If you don`t like the dish purely vegetarian, you can, for example, B. fry the minced meat with the onions as you like or add the cooked ham cut into strips at the end. Crabs or prawns are of course the more exclusive options.
- Despite cream, the calorie hammer in this actually light vegetable dish, each serving only has about 440 kcal, and you will be really full.
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