Braised Potatoes

Ingredients

• 125 g green beans
• 100 g thick beans (frozen)
• 1 small onion
• 1 small garlic clove
• 400 g waxy potatoes (4 medium potatoes)
• 400 ml classic vegetable broth
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 0.5 bunch dill
• 100 g mild smoked salmon (in pieces)
• 3 tsp horseradish cream cheese
• a pinch nutmeg

Instructions

1. 1.

   Trim the green beans and cut them into 3 cm pieces. Rinse the thick bean kernels with hot water, let stand briefly, then drain in a sieve.

2. 2.

   Separate the thick bean kernels from their skins.

3. 3.

   Peel and finely dice the onion and garlic.

4. 4.

   Wash, peel, and cube the potatoes into 1 cm pieces. Bring the broth to a boil in a pot and keep warm.

5. 5.

   Heat the oil in the pot, sauté the onion and garlic until translucent. Add the potatoes, stir briefly, and season with salt and pepper.

6. 6.

   Cook for about 15–20 minutes over medium heat, gradually adding enough broth so the potatoes stay covered.

7. 7.

   After 5 minutes, add the green beans to the potatoes. Five minutes before the end of cooking, add the thick bean kernels.

8. 8.

   Meanwhile, wash the dill, shake dry, and pluck the leaves. Dice the smoked salmon into 1 cm cubes.

9. 9.

   Fold the smoked salmon, dill, and cream cheese into the potatoes. Season with salt, pepper, and freshly grated nutmeg, then serve immediately.