vegetable - green beans with savoury
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Green
Beans with Savoury
This is another recipe from my mother, who remembers it from her childhood. It is also the favoured
mode of preparation in traditional German cuisine. Savoury is ‘Bohnenkraut’ in German, literally, ‘Bean
Herb’.
green beans (allow a good handful per person as a side dish)
per 4 servings:
2 tsp. butter
1 sm. onion
1/4 to 1/2 tsp. dried savoury
herb salt
Trim and wash the beans. Cut in half, the longer ones in thirds. Mince the onion and sauté in the butter a
few minutes until transparent in a small heavy pot. Add the green beans and the savoury. Add just a few tablespoons of water and steam until done over low heat. Just before they are al dente, add the herb salt
and stir well. Re-lid and continue to steam.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
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The Epicurean Table © 1999-2006 Patricia Conant