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Green cream and bean salad

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Ingredients for 4 servings:

  • 600 g beans, green
  • 100 ml cream
  • 1 ½ tbsp vinegar (white wine vinegar)
  • 3 tbsp oil (sunflower oil)
  • 4 tsp sugar
  • 1 small onion(s)
  • 2 stalks of flat-leaf parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wash and trim the green beans, then cook them in salted water. Rinse and let cool. Transfer to a bowl and mix with the vinegar, oil, sugar, and a finely chopped onion. Whip the cream until semi-stiff, chop the parsley, and mix everything into the beans. Let it sit in the refrigerator for another 2 hours. We like to eat this salad with a “regular” Sunday roast.

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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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