Ingredients for 4 people:
200 g shallots
4 tbsp olive oil
1 tbsp brown sugar
200 ml vegetable stock (instant)
3 tbsp balsamic vinegar
1 tsp mustard seeds
salt, pepper
500 g mainly waxy potatoes
500 g green beans
1 radicchio
150 g cocktail tomatoes
1 bunch of parsley
Preparation:
1. Scald the shallots in boiling water for approx. 2 minutes, drain, rinse in cold water and peel. Halve the shallots. Heat 1 tablespoon olive oil in a coated pan. Fry the shallots for about 2-3 minutes and sprinkle with sugar. Add 100 ml stock, vinegar and mustard seeds and cook uncovered until about half of the liquid has evaporated. Season with salt and pepper.
2. Wash the potatoes and boil them with their skins in salted water for about 20 minutes. Rinse the beans, clean and cut into pieces. Boil in salted water for about 12 minutes. Drain the beans, rinse in cold water and leave to drain.
3. Drain the potatoes, peel and chop. Mix in the beans. Bring the remaining stock to the boil, pour over the beans and leave to infuse for approx. 20 minutes. Allow to infuse.
4. Chop the radicchio into bite-sized pieces, rinse and spin dry. Rinse and halve the tomatoes. Rinse the parsley, shake dry and chop coarsely. Put all the prepared ingredients in a large bowl. Pour the remaining olive oil and season with a little salt and pepper. Mix everything together and arrange.
Preparation time approx. 50 minutes + 20 minutes marinating time.
Per serving approx.:
Calories: 244
Joule: 1024
Protein: 7 g
Fat: 10.7 g
Carbohydrates: 29 g
(FoodCentrale by ddp images)
