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 bland, but these Green Bean Quenelles with Turmeric Cream will make your mouth water.

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 40 Minutes
Portions: 16 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

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 PDO (grated, about 1.75 oz)
9 oz goat ricotta
2 eggs
4 tbsps cornstarch (about 2.82 oz)
to taste smoked salt
to taste coarse salt
to taste butter
0.35 oz cornstarch
1 1/2 tsp turmeric powder
3.4 oz cooking cream
5.1 oz milk

Preparation

In a pan with a little oil, flavor the boiled green beans with the spices (cumin, fennel, paprika) and garlic for about 10 minutes. Adjust with salt and pepper, remove the garlic clove at the end of cooking.
Let the green beans cool slightly, put them in a blender, and chop them. I left them a little coarse, but if you prefer a finer texture, chop them a bit more.
In a bowl, place the chopped green beans, ricotta, Parmesan, eggs, cornstarch, and smoked salt.
Mix the ingredients well, you should obtain a compact mixture, but not too hard.
In a large pot, bring plenty of water to a boil, add the coarse salt.
Using two spoons, shape the quenelles.
In a large pan, put a generous 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 and then remove them with a slotted spoon.
Place them directly in the pan with butter and brown over medium heat.
Once ready, place them on a plate. Continue until the filling is finished.
In a saucepan, put the butter and cornstarch, cook over low heat, stirring with a whisk.
Once combined, add the milk, cooking cream, and turmeric. Continue stirring until you obtain a smooth and well-mixed sauce.
Place two tablespoons of cream on the plate and then three or four quenelles. Sprinkle more cream on top and enjoy your meal!