Colorful Stewed Vegetables with Sour Cream and Three Kinds of Cheese

5 from 3 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 6 people
Calories 154 kcal


  • 300 g French beans, frozen and defrosted, recently freshly frozen
  • 250 g White beans, soaked overnight, then pre-cooked
  • 2 Onions
  • 1 Red Onion
  • 5 Carrots
  • 6 medium Potatoes
  • 3 tbsp Vegetable oil
  • Salt, colored pepper from the mill
  • 2 tbsp Italian seasoning mix
  • 600 ml Vegetable broth hot
  • 1 large Can of peeled tomatoes
  • 3 tbsp Pesto red, leftover, homemade or finished product
  • 0,5 Herb pot thyme
  • 3 tbsp Frozen parsley
  • 1 pinch Sugar

For the sour cream and cheese glaze:

  • 200 g Sour cream
  • 2 tbsp Crème fraîche, rest
  • 1 tbsp Freshly squeezed lemon juice
  • Salt, colored pepper from the mill
  • 0,5 tsp Lemon pepper
  • 100 g Gouda grated young
  • 50 g Grated feta, rest
  • 3 tbsp Parmesan grated, rest


  • Preheat the oven to 180 degrees (top and bottom heat). Peel, wash, halve and slice the carrots. Mix with the green beans in a large casserole dish (or drip pan). Peel and rinse the potatoes and also dice them. Peel off the onions, cut in half and cut into rings. Spread the potatoes and the onion rings on the bean and carrot mixture. Drizzle with oil. Salt and pepper, add 1 tbsp Italian seasoning mixture, stir everything well again. Pour in the hot vegetable stock and put in the oven. Let simmer for 45 minutes, mixing about every 15 minutes.
  • Drain the peeling tomatoes and chop them up a little (I caught the juice and frozen it, as a base for soups and sauces). Wash the thyme, shake dry and pluck off the leaves, chop up a little. Mix the parsley, thyme and pesto with the tomatoes. Season well with salt, pepper, sugar and the rest of the Italian seasoning mixture. After the 45 minutes of cooking, mix in with the vegetables along with the white beans, and let everything stew for another 30 minutes.
  • In the meantime, stir together the sour cream, crème fraîche and lemon juice. Season with salt, pepper and lemon pepper. Finally stir in all three types of cheese.
  • After the 30-minute cooking time, distribute the sour cream and cheese mixture evenly in dabs over the vegetables, smooth out a little. Bake in the oven for another 20 minutes. A nice main course, if you like, then serves baguette or other bread of your choice with herb butter. Bon Appetit!


Serving: 100gCalories: 154kcalCarbohydrates: 1.7gProtein: 0.7gFat: 16.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Crunchy Granola Bar

Pasta: Sausage – Tomato – Goulash on Spaghetti with Grated Parmesan