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Baked potato and bean vegetables

updated

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Ingredients for 2 servings:

  • 300 g potatoes, small
  • 400 g green beans
  • 2 tbsp butter
  • 2 tbsp flour
  • 250 ml vegetable stock
  • 12 tbsp milk
  • 200 g Leberkäse
  • 2 tbsp oil
  • 4 tbsp Gouda, grated
  • salt and pepper
  • nutmeg
  • possibly parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Prepare jacket potatoes, peel, and halve them. Cook the cleaned and washed beans in boiling salted water until al dente. For the sauce, melt the butter and sauté the flour in it. Deglaze with the stock and milk and bring to a boil. Season the sauce with salt, pepper, and nutmeg. Fry the Leberkäse (meatloaf), cut into large cubes, in hot oil. Place the potatoes, beans, and Leberkäse in a casserole dish. Pour the sauce over the meatloaf and sprinkle with cheese. Bake the casserole in the oven at 200°C (top/bottom heat) for approx. 20-25 minutes until golden brown. Sprinkle with parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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