Bean and bacon rolls in vegetable sauce

Ingredients for 4 servings:

• 500 g green beans
• 16 slices of breakfast bacon
• 5 tbsp olive oil
• 3 tbsp olive oil
• 1 small leek(s)
• ½ parsnip(s)
• 1 slice(s) celeriac (small slice)
• 1 small zucchini
• 1 kohlrabi
• 1 bell pepper(s), red
• 1 carrot(s)
• 3 garlic cloves
• 3 tbsp oil
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• ½ tsp caraway powder
• salt and pepper
• 500 ml vegetable stock
• 2 tbsp flour
• 125 ml sour cream or crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Dice all the vegetables. Briefly fry the leeks in hot oil until they brown slightly, then stir in the flour and let it brown as well. Pour in the stock, stir well with a whisk, stir in the paprika, add the vegetables and bring to a boil with salt, pepper, and caraway seeds. Then simmer on low heat for about 15 minutes, stirring frequently. Stir in sour cream or crème fraîche at the end to refine this sauce. Trim the beans and cook in salted water until tender, drain well, and wrap them together with the bacon to make 16 bundles (wrap the bacon around the beans, securing with a toothpick if necessary). Heat the olive oil and brown the bacon/beans on all sides, add to the sauce, and serve with mashed potatoes or potatoes.