Ingredients
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
Chive oil
Beans
To serve
How it's done
Chive oil
Heat the oil in a pan to 60°C. Add the oil and chives to the blender, puree for approx. 3 mins. Place a sieve lined with a cheesecloth over a bowl, pour the oil into the sieve, and strain. Cool the oil in ice water, transfer to a clean preserving bottle or jar, and chill (see tip).
Beans
Heat 1 tbsp of chive oil in a pan. Sauté the onion for approx. 3 mins. Add the beans and stock, heat through. Add the celery, lemon zest and juice, mix and season. Remove the pan from the heat, leave to infuse for approx. 15 mins.
To serve
Toast the bread to your liking, plate up the beans. Drizzle 4 tbsp of chive oil over the beans, garnish with dill and chervil. Serve with the bread.
| Tip: | Use the remaining chive oil for salads, pasta, sauces, or pizza. Store in sealed jars in the fridge for approx. 2 weeks. |
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