You really have to try these! I came up with this recipe thinking of a tasty way to get my daughter to eat green beans. The usual boiled green beans are a bit dull, but these Green Bean Quenelles with Turmeric Cream will make your mouth water.
- Difficulty: Easy
- Cost: Economical
- Portions: 16 quenelles
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb green beans (boiled)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp sweet paprika
- to taste fine salt
- to taste olive oil
- to taste black pepper (ground)
- 1 clove garlic
- 3 tbsps Parmigiano Reggiano DOP (grated, about 1.8 oz)
- 8.8 oz goat ricotta
- 2 eggs
- 4 tbsps cornstarch (about 2.8 oz)
- to taste smoked salt
- to taste coarse salt
- to taste butter
- 0.35 oz cornstarch
- 1 1/2 tsp ground turmeric
- 3.4 oz heavy cream
- 5.1 oz milk
Preparation
In a pan with a little olive oil, sauté the boiled green beans with the spices (cumin, fennel, paprika) and garlic for about 10 minutes. Season with salt and pepper, remove the garlic clove at the end of cooking.
Let the green beans cool slightly, put them in a mixer and chop them. I left them a bit coarse, but if you like a finer texture, chop them a bit more.
In a bowl, combine the chopped green beans, ricotta, Parmigiano, eggs, cornstarch, and smoked salt.
Mix the ingredients well, you should get a compact but not too hard mixture.
In a large pot, pour plenty of water, when it boils, add the coarse salt.
Using two spoons, form the quenelles.
In a large pan, place a knob of butter, heat over low heat.
As you prepare the quenelles, drop them into the boiling water. They should cook for about 3/4 minutes, once they float to the surface, wait a few more seconds, then scoop them out with a slotted spoon.
Place them directly in the pan with the butter and brown them over medium heat.
Once ready, place them on a plate. Continue this way until the filling is used up.
In a small saucepan, place the butter and cornstarch, cook over low heat, stirring with a whisk.
Once mixed, add the milk, heavy cream, and turmeric. Continue stirring until you get a smooth and well-blended mixture.
Place two tablespoons of cream on the plate and then three or four quenelles. Sprinkle more cream on top and bon appétit!
Suggestions/Tips
If you liked the Green Bean Quenelles with Turmeric Cream, try other recipes with green beans:
