Noodles With Limabeans

Recipe Ingredients

9 oz	255g	Eggnoodles - small kind
		Water - salt
1/3 oz	9.5g	Mushrooms - dried
5 lbs	2270g / 80oz	Limabeans - fresh or
11 oz	312g	Frozen limabeans
3 1/2 oz	99g	Celeryroots
3 oz	85g	Carotts (medium)
6 oz	170g	Canadian bacon
2 oz	56g	Butter
1 1/2 oz	42g	Oliveoil
6 oz	170g	Vegetablebroth
1		Savory - fresh
3 1/2 oz	99g	Heavy cream
2		Eggyolks
		Salt - pepper to taste
1/2 teaspoon	2.5ml	Nutmeg - grated

Recipe Instructions

1. Soak the mushrooms in 50 ml cold water 2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and the celeryroot into thin strips.Cut the bacon into thin strips too. 3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon. 4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7 minutes. 5. Add the beans and the savory and simmer another 3 minutes. 6. Take the vegetables and bacon out and keep warm. 7. Mix the cream into fond and let simmer 10 minutes uncovered. 8. Fold in the eggyolks and season to taste. 9. Mix the cooked, drained noodles and the vegeatbles all together, discard the savory. From Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Lin Fields and Carole Walberg

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.