Potato Vegetable with Pears and Bacon

Ingredients

• 3 shallots
• 1 handful parsley
• 0.5 handful thyme
• 800 g green beans
• 400 g waxy potatoes
• 2 tbsp Rapeseed oil
• 600 g smoked ham (in pieces)
• 800 ml meat broth
• 2 stalks bean herb
• 700 g pears
• 10 g starch
• 1 tbsp fruit vinegar
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel and finely dice the shallots. Rinse the parsley and thyme, pluck the leaves and finely chop them. Wash and trim the beans, cutting them into about 5 cm pieces. Wash, peel and cut the potatoes into wedges.

2. 2.

   Heat the oil and sauté the shallots until translucent. Add the potatoes, smoked ham, meat broth and bean herb; simmer gently for about 25 minutes. Add the beans after roughly 18 minutes. Wash, peel and slice the pears; add them and cook until tender in about 5 minutes. Remove the ham from the broth, drain briefly and cut into slices. Whisk the starch with vinegar and 1–2 tbsp cold water until smooth, then stir into the stew. Bring to a boil so a creamy sauce forms. Return the ham, add the herbs, and season with salt and pepper.