Green Beans with Pine Nuts and Fried Potatoes

Ingredients

• 750 g young potatoes (preferably small)
• 50 g clarified butter
• Salt
• Pepper (freshly ground)
• 0.5 tsp cumin
• 1 tbsp chopped parsley
• 50 g Pine nuts
• 600 g green beans
• Salt
• 1 garlic bulb (about 10 cloves)
• 4 tbsp olive oil
• 1 tsp fresh thyme
• 1 tsp bean seasoning
• Salt
• Pepper

Instructions

1. 1.

   Wash and dry the potatoes thoroughly, then cut them in half; larger pieces can be sliced into thick rounds. Heat clarified butter in a large non‑stick pan, add the potatoes, and fry for about 20 minutes, turning occasionally until cooked through. Season with salt, pepper, and cumin, arrange on a preheated plate, and sprinkle with parsley before serving.

2. 2.

   Toast pine nuts in a dry non‑stick pan until golden brown, then set aside to cool. Trim and wash the green beans, blanch them in boiling salted water for about 6 minutes, drain, shock in cold water, and let them dry. Separate the garlic bulb into halves, leaving small cloves whole. Sauté the garlic in olive oil, add the beans, thyme, and bean seasoning, and cook while stirring for another 2 minutes. Mix in the toasted pine nuts, season with salt and pepper, and plate on a warmed surface.