Green beans as a creamy vegetable stew

Ingredients for 4 servings:

• 500 g beans, fine, green, fresh
• 350 g carrot(s)
• 200 g celeriac
• 3 onions (approx. 300 g)
• 2 cups of sweet cream (400 g)
• 20 g butter
• 3 tbsp vegetable stock powder, instant
• ½ liter of water
• n. B. Pfeffer

Instructions

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

Incredibly delicious, light, quick to prepare and even popular with children – these vegetables are available fresh practically all year round

Clean, peel, and wash the vegetables. Cut the beans into approximately 2 cm pieces. Dice the onions, carrots, and celery into approximately 5 mm cubes. Sauté the onions in butter for 5 minutes until translucent. Add the water, instant broth, and celery, bring to a boil, and simmer for 3 minutes. Add the carrots, bring back to a boil, and simmer for another 3 minutes. Add the beans, cream, and pepper, bring to a vigorous boil, and stir. Turn off the stove. Cover and let simmer for 8-12 minutes over residual heat (if the stove allows it; otherwise, simmer gently over very low heat). Check the beans occasionally to see if they have the right bite—they should still be crunchy, not soft. Serve with fresh, hearty whole-grain bread or warm rolls. If you don’t want this dish to be purely vegetarian, you can fry minced meat with the onions, for example, or add strips of cooked ham at the end. Crab or shrimp are, of course, a more exclusive option. Despite the cream, which is a calorie boost in this actually light vegetable dish, each portion has only about 440 kcal, and you’ll be really full.