Green Beans in Sour Cream Sauce

01Method

1. 1

   Melt the butter in a pot over medium heat. Sprinkle the flour and stir with a whisk until smooth, cooking until the flour begins to turn golden. Pour in the stock, bring to a simmer, season lightly with salt, and cook for 20 minutes over low heat.

2. 2

   Clean the potatoes; young ones do not need peeling. Cut them into evenly sized pieces and cook in lightly salted water until tender, about 20 minutes. Drain them when done.

3. 3

   Rinse the green beans, trim the tough ends, and briefly cook them in salted boiling water for 4 minutes. Drain and immediately plunge them into ice water to preserve their bright green color.

4. 4

   Stir the cream into the roux-based sauce and simmer for 5 minutes. Cook the eggs in boiling water—5 minutes from the boil for soft-boiled, 7 minutes for medium-boiled. Drain and cool them in cold water.

5. 5

   Season the sauce with sugar, vinegar, and salt to achieve a sweet-sour balance, adjusting to taste. Add the drained beans and heat gently for a few minutes. Peel the cooled eggs.

6. 6

   Arrange the potatoes and sauce with beans on plates, slice the eggs lengthwise, and place them on top of the sauce. Season lightly with salt and pepper, and serve immediately.