8 oz (225 g) young carrots, sliced
salt
pepper
1 lb (450 g) runner beans, stringed and sliced
2 tablespoons oil
1 tablespoon chopped fresh mint
2 to 3 tablespoons fresh or soured cream
salt
pepper
1 lb (450 g) runner beans, stringed and sliced
2 tablespoons oil
1 tablespoon chopped fresh mint
2 to 3 tablespoons fresh or soured cream
method
1. Put the carrots into a saucepan with salt and pepper and add just enough water to cover.
2. Bring to the boil, cover and simmer for 5 minutes.
3. Drain off a little of the water, then add the beans and oil.
4. Mix well, bring back to the boil and re-cover.
5. Simmer for a further 10 to 12 minutes or until the vegetables are tender.
6. Drain off the liquid and stir in the mint and cream.
2. Bring to the boil, cover and simmer for 5 minutes.
3. Drain off a little of the water, then add the beans and oil.
4. Mix well, bring back to the boil and re-cover.
5. Simmer for a further 10 to 12 minutes or until the vegetables are tender.
6. Drain off the liquid and stir in the mint and cream.
serving amount
serves 4
rate this recipe
3.6
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