Béchamel potatoes with green beans

Name: Béchamel potatoes with green beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 1 package (300 g) frozen green beans; 1 Onion; 40 g Butter or margarine; 40 g Flour; 1/4 l Vegetable broth (instant); 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Oil; 12 (approx. 500 g) Nuremberger rib steak sausages; 1 collar Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
1 package (300 g) frozen green beans
1 Onion
40 g Butter or margarine
40 g Flour
1/4 l Vegetable broth (instant)
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Oil
12 (approx. 500 g) Nuremberger rib steak sausages
1 collar Parsley

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for 15 minutes. Meanwhile, cook the beans in a little salted water at medium heat for 10-12 minutes. Peel and finely chop the onion.
2
Drain the potatoes, rinse with cold water, remove the skin and keep warm. Drain the beans and let them drain well. Drain the fat in a pot, sauté the onion in it until transparent, dust with flour and sauté until golden yellow.
3
Deglaze with broth and milk and bring to the boil. Season to taste with salt, pepper and sugar. Add potatoes and beans to the bûchamel sauce, fold in and keep warm. Heat oil in a pan and fry the sausages in it until crispy.
4
Meanwhile wash the parsley, dab dry, put something aside for garnishing and chop the rest finely. Stir the chopped parsley into the béchamel potatoes. Arrange the bûchamel potatoes and sausages on a plate and garnish with the parsley.