potato dumpling pan

Ingredients for 4 servings:

• 300 g beans, green, frozen
• 2 onions, red
• 250 g mushrooms, small, brown
• 50 g bacon, diced
• 1 bunch of chives
• 250 g cream cheese
• 3 tbsp milk
• 2 tbsp lemon juice
• some salt
• some black pepper, freshly ground
• 1 tbsp clarified butter
• 500 g potato dumplings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With green beans, mushrooms, bacon, onions and chive curd

Briefly blanch the beans in boiling, lightly salted water. Then remove them, plunge them into ice water, and drain. Peel the onions and slice them into wedges. Trim and halve the mushrooms. Rinse the chives and finely chop them, reserving 3 tablespoons. Mix the cream cheese with the milk, lemon juice, and chives, and refrigerate. Heat the clarified butter in a large pan and fry the potato dumplings until golden brown, turning occasionally. Then remove them from the pan. Fry the onion wedges, bacon cubes, and beans in the hot frying pan for 2 to 3 minutes, turning occasionally. Then add the mushrooms and fry for another 1 to 2 minutes. Then add the potato dumplings back in and heat through, turning occasionally. Season to taste with a little salt and a few turns of freshly ground black pepper, and sprinkle with the reserved chives. Serve with the chive curd.