Wednesday, October 22, 2008

Flageolets in Crème Fraîche

This is a delicious dish that A. learnt during her years living in a house for vegetarians while she was at college:

Soak flageolet beans overnight. Cook in the same water, adding bay leaf, sage, half an onion if you like, etc. Drain when done. Add salt and pepper to taste. Mix in lots of fresh thyme and a very generous amount of crème fraîche. Ideally the beans should be swimming in it, if you are not afraid of your figure!
Top with grated Gouda cheese or gruyère, and heat in a 200° C. oven until golden.
Serve with a crispy green salad.

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