Potato-carrot-bean Pan with Egg and Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), peeled
- 400 g carrot (s), peeled
- 300 g beans, reen (frozen)
- 30 g herb butter, possibly homemade
- 150 ml vegetable stock from the jar
- 6 egg (s)
- 1 bunch dill or about 2 tablespoons dried dill tips
- salt and pepper
- 200 g crème fraîche
- 200 g sour cream
- 2 tablespoon mustard, grainier
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the peeled potatoes into wedges and the peeled carrots into wide sticks. Melt the herb butter in a pan. Fry the potato wedges in the butter for about 5 minutes. Then add the carrots to the potatoes and fry them briefly.
- Add the beans (do not defrost beforehand) and then pour in the stock. Simmer gently with the lid on for about 15 minutes, stirring occasionally.
- In the meantime, cook the eggs until waxy (about 6 - 7 minutes), then quench, peel and halve. Finely chop fresh dill without stalks. Season the vegetables with salt and pepper, stir in the dill, but retain 1 tablespoon and sprinkle over the egg halves.
- For the dip, mix the creme fraîche, salt, pepper and mustard and season with a little sugar. Arrange the vegetables with eggs and dip on plates.
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