German Cooking Today by Dr. Oetker

Author:Dr. Oetker
Language: eng
Format: mobi, epub, pdf
ISBN: 9783767012028
Publisher: Oetker Dr. Verlag Kg
Published: 2010-09-08T06:07:12.146000+00:00

VEGETABLES

96 | Green beans

Easy

Preparation time: about 30 minutes

750 g/11⁄2 lb green beans

3–4 sprigs savory

salt

1 onion

40 g/11⁄2 oz butter or margarine

freshly ground pepper

grated nutmeg

2 teaspoons chopped parsley

Per serving:

P: 4 g, F: 9 g, C: 10 g, kJ: 570, kcal: 136

1. Bring water to the boil in a saucepan. Meanwhile, cut the ends off the beans and pull off any strings. Wash the beans and cut or break into pieces. Rinse the savory. Add salt to the cooking water at the rate of 1 teaspoon per 1 litre/13⁄4 pints (41⁄2 cups) water. Add the beans and savory, bring to the boil again and cook the beans covered for 15–20 minutes.

2. In the meantime, peel and dice the onion. Melt the butter or margarine. Lightly braise the diced onion.

3. Drain the cooked beans in a colander and remove the savory. Add the beans to the diced onion and stir. Season the beans with salt, pepper and nutmeg, sprinkle with parsley and serve.

Tip: Green beans can be part of a dish of assorted vegetables. They can be served with meat dishes, or with herrings.

Yellow wax beans can be prepared in the same way. Princess or Kenya beans are very tender, with a cooking time of 8–12 minutes. Dip the cooked beans in cold water so that they keep their green colour.

Variation: Green beans with bacon. Put 70 g/3 oz diced streaky bacon in a pan, add butter or margarine and sweat gently. Add the diced onion and lightly braise. Add the beans and toss together. Serve with lamb.

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