Bean Stew Provencale - Böngryta Provencale

BEAN STEW PROVENCALE

Böngryta Provencale

Serves 4

1 tablespoon olive oil

5.3 oz finely diced celeriac (celery root)

1.1 lb diced potatoes

2 onions, cut in wedges

2 crushed garlic cloves

0.8 cup white wine

2 cups water

2 vegetable bouillon cubes

1 tablespoon chopped fresh thyme

0.8 cup creme fraiche

½ teaspoon salt

1/4 teaspoon cayenne

1 lb 12 oz mixed beans, canned

½ small lemon

Topping:

croutons

cherry tomatoes in wedges

thyme

Heat up some oil in a pot. Fry celeriac, potatoes, onions and garlic without coloring for about 2 minutes. Pour in wine, water and bouillon, put a lid on and boil for 20 minutes. Add thyme, creme fraiche and flavor to taste with salt and cayenne. Stir and gently turn in rinsed, drained beans when the stew is really heated through. Flavor to taste with lemon juice and top with croutons, tomatoes and some thyme.

Enjoy!

Bella