Crème Fraîsche is like butter, it makes everything taste better! In this case, this remarkable ingredient makas a suaté of Tomato, Cubanelle Peppers and Yellow Beans a culinary treat. The recipe is an easy year around side dish. It is silky smooth, perfect served hot or room temperature and is definately make ahead and goes well with Quick Pan Seared Pork Tenderloin or my delicious summer Homemade Pork Grilling Sausages. Try them all!
Crème Fraîsche with Sautéed Tomato, Cubanelle-Peppers and Yellow Beans
Print Pin RateServings: people
Ingredients
- 2 tbsp olive oil
- 1 lb fresh yellow or wax beans
- 4-5 sprigs parsley finely chopped
- 1 plum tomato quartered
- 1/2 cubanelle or green bell pepper cut into 2" strips
- 1 tbsp chicken bouillon granules or vegeta stock powder
- kosher salt
- 1 tbsp all-purpose flour
- 1/3 cup crème fraîsche or rich sour cream
Garnish
- 2-3 sprigs chopped Italian parsley
Instructions
- Gather all ingredients before starting the recipe.
- Trim the ends off 1 lb fresh yellow or wax beans and chop 4-5 sprigs parsley. Quarter 1 plum tomato and slice 1/2 cubanelle or green bell pepper. Set aside until ready to cook.
- Heat 2 tbsp olive oil in a medium sized saucepan over medium high heat add chopped parsley and reduce heat to medium.
- Add sliced beans, tomato and green pepper to parsley and stir to combine and cook for a few minutes or until the vegetables are heated through and are beginning to steam. Season with 1 tbsp chicken bouillon granules or vegeta stock powder and stir to combine.
- Add enough water to barely cover the vegetables and bring to a boil, then reduce to simmer and cover with a lid propped open with a wooden spoon. Cook until the vegetables are soft, about 15 minutes. Taste for seasoning and adjust with kosher salt if required.
Final Steps
- Mix together 1 tbsp all-purpose flour and 1/3 cup crème fraîsche or rich sour cream in a small bowl, add 1-2 tablespoons of water if the cream is thick, and stir well until the flour and the cream are totally smooth.
- Add a little of the cooking liquid to the cream mixture stir to incorporate with the cream, then stir the mixture into the still hot beans. Combine and mix with a wooden spoon until the sauce has thickened.
- Garnish with chopped parsley.
