Glazed carrots with beans

Glazed carrots with beans

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 310 kcal
, Fat: 13 g
, Carbohydrate: 32 g
, Protein: 9 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

1 tbsp clarified butter
400 g carrots, quartered lengthwise, cut into sticks
½ tbsp sugar
1 tin white beans (Bianchi di Spagna), rinsed, drained
1 dl vegetable bouillon
1 tbsp butter

Dressing

½ organic lemon, grated zest and the juice
1 tbsp coarse-grain mustard
¼ tsp salt
a little pepper
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How it's done

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Carrots

Heat the butter in a non-stick frying pan. Add the carrots, stir fry over a medium heat for approx. 5 mins. Sprinkle with sugar, stir fry for a further 3 mins. Add the beans, stock and butter, simmer for approx. 3 mins.

Dressing

Whisk the lemon zest, lemon juice and mustard in a bowl, season. Add the carrots and beans, mix.

Good to know
Tip: Garnish with torn till or wild garlic prior to serving.
Serve with: Toast.

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