15
Provençal sautéed vegetables
(For 4 servings)
750 g small potatoes, 1 red pepper, 2 carrots,
300 g green beans (blanched), 5 tbsp olive oil,
2 spring onions, ½ bunch each of fresh sage, thyme
and marjoram, 250 g curd cheese, freshly ground
pepper, some coarse sea salt
· Wash the potatoes and cut into quarters. Heat up
3 tbsp olive oil in a PROVENCE frying pan over
medium heat and sauté the potatoes on all sides for
about 10 minutes with occasional turning.
· In the meantime, wash the vegetables and cut into pieces. Add the vegetables to the potatoes and sauté together
for about 10 minutes. Season with the coarse sea salt and freshly ground pepper.
· Wash the herbs, shake dry and remove the leaves from the stems. Chop finely. Fold in part of the herbs into the
vegetables before serving.
· Stir the curd cheese with 2 tbsp olive oil until creamy. Mix the remaining chopped herbs into the curd cheese.
· This goes well with a crispy baguette.
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Flyer_Einleger Guss Pflegehinweis und Rezepte 2019.qxp_Layout 1 24.04.19 14:28 Seite 15
