Seasonal local food recipe No 99: French beans with new potatoes
As we get our first taste of French beans from Camel CSA’s own polytunnel in this week’s veg boxes, this recipe from Sarah Raven’s Garden Cookbook seems ideal. “The squeaky texture of fresh French beans combines beautifully with the softness of potatoes,” she says, “and there are many ways of using these two in a salad.”
You can toss them both in a little truffle oil and add a few rocket leaves, or serve them like this with nut oil, toasted almonds and lots of dill.’ Parsley or chives could be substituted for the dill.
Serves 6
Preparation and cooking: 25 minutes
Ingredients
450g new potatoes
450g French beans
1 tbs walnut or hazelnut oil
4 tbsp chopped dill (or parsley, or chives)
1 garlic clove, finely chopped
230ml sour cream
1 tsp caster sugar
salt and black pepper
2 tbsp flaked or halved almonds, toasted
Method
Cook the new potatoes in boiling salted water, then cut them in half and peel if you want to. Next, cook the beans for 4 minutes (they must be crisp).
Drain the beans and potatoes, plunge the beans into cold water and drain again. Pour the oil over both while they are still warm. Toss to coat.
Combine the chopped dill and garlic with the sour cream, sugar and seasoning, and carefully fold into the potatoes and beans. Scatter over the almonds.
Also try Sarah Raven’s Spaghetti with beans and tomatoes
