Mashed Potatoes with Beans and Turnips

Ingredients

• 1 kg waxy potatoes
• Salt
• 600 g flat beans (string beans)
• a pinch of baking soda
• 2 red onions
• 2 tsp fresh bean herb
• 2 marrows (or substitute with navettes or Teltower turnips)
• 60 g Butter
• pepper (ground)
• 50 g crème fraîche
• 50 ml whipping cream
• fresh bean herb (for garnish)

Instructions

1. 1.

   Peel, wash and quarter the potatoes. Boil in salted water for about 25 minutes until tender. Drain and set aside. Meanwhile, rinse, trim and cut the beans into ~2 cm diagonal pieces. Blanch in boiling salted water with baking soda for 5-6 minutes, then shock in ice water.

2. 2.

   Peel the onions and slice into rings; wash and pat dry the bean herb. Peel the marrows and slice very thinly.

3. 3.

   Heat 2 tbsp butter in a pan, sauté onions and marrow slices while stirring until onions become translucent. Add the drained beans and bean herb. Season with salt and pepper. Cook for another ~5 minutes, turning occasionally.

4. 4.

   In a saucepan, heat remaining butter, crème fraîche and cream. Mash the potatoes and fold in the butter mixture. Season with salt and pepper to taste.

5. 5.

   Plate the mashed potato and bean mixture on dishes and garnish with fresh bean herb.