Noodles with limabeans

4 Servings

Ingredients

Quantity Ingredient
9 ounces Eggnoodles,small kind
Water, salt
⅓ ounce Mushrooms, dried
5 pounds Limabeans, fresh or
11 ounces Frozen Limabeans
3½ ounce Celeryroots
3 Medium Carotts
6 ounces Canadian Bacon
2 ounces Butter
1½ ounce Oliveoil
6 ounces Vegetablebroth
1 bunch Savory, fresh
3½ ounce Heavy Cream
2 Eggyolks
Salt,pepper to taste
½ teaspoon Nutmeg, grated

Directions

1. Soak the mushrooms in 50 ml cold water 2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and the celeryroot into thin strips.Cut the bacon into thin strips too.

3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon.

4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7 minutes.

5. Add the beans and the savory and simmer another 3 minutes.

6. Take the vegetables and bacon out and keep warm.

7. Mix the cream into fond and let simmer 10 minutes uncovered.

8. Fold in the eggyolks and season to taste.

9. Mix the cooked, drained noodles and the vegeatbles all together, discard the savory.

From Aktuelle magazine

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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