Broad beans in mustard-onion cream
easy
60 mins
60 mins
Ingredients
- 1.2 kg broad beans (net 500-600 g)
- 750 g small, new potatoes
- 2 medium-sized onions
- 1 (approx. 250 g) Meat tomato
- 100 g streaky smoked bacon
- 1/2 bunch Parsley
- 6 Stem(s) fresh marjoram
- 3-4 Tbsp Oil
- 300 ml Vegetable broth (instant)
- 200 g Whipped cream
- 1-1 1/2 Tbsp medium hot mustard
- 4 (approx. 800 g) Pork chops
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel, wash and drain the beans. Wash potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Peel onions and cut them into fine slices. Wash the beef tomatoes, dab dry and dice coarsely. Cut bacon into fine cubes.
- 2
Wash parsley and marjoram, dab dry and chop separately, except for something to garnish. Heat 1 tablespoon of oil in a high frying pan and leave the bacon in it until golden brown. Finally add onions, fry briefly and deglaze with stock and cream. Add beans, tomatoes and marjoram, stir in 1 tablespoon of mustard and bring to the boil. Cover and simmer for about 20 minutes. Wash the chops and dab dry. Heat 2-3 tablespoons of oil in a large pan and fry the chops for 5-6 minutes, turning them over. Season with salt and pepper and remove from heat. Drain the potatoes, rinse with cold water and peel.
- 3
Wash the chops and dab dry. Heat 2-3 tablespoons of oil in a large pan and fry the chops for 5-6 minutes, turning them over. Season with salt and pepper and remove from heat. Drain the potatoes, rinse with cold water and peel. Season beans with mustard, salt and pepper and arrange on plates with the chops and jacket potatoes. Sprinkle with parsley and serve garnished with marjoram and parsley
Nutrition Facts
820 kcal
42 g
50 g
49 g
More Delicious Recipes
