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Green bean and zucchini pan with potato dumplings

updated

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Ingredients for 2 servings:

  • ½ bunch chives
  • 200 g carrot(s)
  • 250 g zucchini, green
  • 250 g zucchini, yellow
  • 400 g green beans
  • 1 onion(s)
  • 1 garlic clove(s)
  • 250 g Schupfnudeln from the refrigerated section
  • 2 tbsp oil
  • 200 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean and wash the beans. Wash and finely chop the chives. Peel the carrots and slice thinly. Wash the zucchini and cut into finger-thick, short sticks. Peel and finely chop the onions and garlic. Briefly fry the onions, carrot slices, and potato dumplings in hot oil in a large pan, then add the beans. Sauté over medium heat for about 10 minutes, stirring occasionally. Add the zucchini and cook for another 5 minutes. Add a little stock every now and then to prevent burning. Season with salt and pepper and serve with chives.

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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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