Beans-Carrots-Vegetables

A bean recipe for every taste:

Make the cleaned beans in salted water for about 2-3 minutes. Quench cold. Peel the carrots, leaving about 1 cm of the green. Make about 5-8 min. in salted water, quench under cold water.

Melt half of the butter and sauté the shallot cubes in it. Add the drained beans and heat, tossing. Add a little nutmeg, salt and freshly ground pepper to taste.

Melt the remaining butter in a second saucepan and heat the drained carrots in it. Toss back and forth until the carrots are shiny. Season with a pinch of sugar, salt and a pinch of nutmeg.

Aperitif

Entrée: Bound oxtail soup

Main course: Stuffed veal breast with chanterelles, celery puree and bean-carrot vegetables.

Dessert: Apple on puff pastry with rosehip parfait **

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