Cooking time 50 min
- 800 g of Tuscan roast (butchery)
- 500 g of beans to cut
- 12 tomatoes tapas
- 3 young onions
- 1 plant of chives
- 1 bunch of fresh parsley
- 1 shallot
- 1 garlic burst
- 800 g of potatoes
- 2 tablespoon butter
- 2 tablespoon thick cream
- 4 grilled peppers (jar)
- 2 tablespoon olive oil
- salt and pepper
Nutrition: per serving
- fat22.7 g
- carbs40 g
- protein47.8 g
How to prepare tuscan Roast with Cut Beans and Herbal Puree recipe
Find out everything you need to know about tuscan roast with cut beans and herbal puree recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Peel the potatoes and cut them into pieces. Chop the chives and parsley. Chop garlic and shallot. Cut the young onions into thin slices and the roasted peppers into small pieces. Cut the beans into oblique sections. Divide the tapas tomatoes into clusters of 3. Preheat the oven to 180 ° C.
1 Put the Tuscan roast in a baking dish and drizzle with 1 tsp. tablespoon of olive oil. Put it in the preheated oven for 50 minutes and add the clusters of tomatoes all around
15 min before the end of cooking. Salt and pepper tomatoes and sprinkle with 1 tbsp. olive oil
2 In the meantime, cook the potatoes for 20 minutes in slightly salted boiling water. Drain.
3 Cook the beans for 5 minutes uncovered in slightly salted boiling water. Drain and rinse under cold water.
4 Melt 1 tbsp. butter in a saucepan and sauté garlic and shallot until they are
ntranslucides. Bake the beans for 5 minutes and add the grilled pepper pieces at the end of cooking. Salt, pepper and spice with nutmeg.
5 Purée the potatoes with 1 tbsp. butter and heavy cream. Season with salt, pepper and nutmeg, and add herbs and young onions.
Beer Postel Triple
Beer abbey not Wine Montpeyroux Reserve «Luc Saint Roche»
A.OP Coteaux du Languedoc