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Coconut bean casserole, courgette, nantes carrot, thyme and smoked paprika - virtual workshop version

Vegetarian, Cheese, Vegetables and Fruits

This vegetarian recipe is a fast and easy way to please everyone.

Note

Be careful not to use too spicy smoked paprika.

Ingredients

Recipe for 2 portions

Casserole

1 Can(s)

White beans (540ml)

1 Small

Onion

2 Unit(s)

Nantaise carrot

1 Small

Zucchini

2 Sprig(s)

Thyme

125 Ml

White wine

1 Tbsp

Smoked paprika

100 Ml

Cream 35%

1 Clove(s)

Garlic

Garnish

2 Tbsp

Grated parmesan

1 Unit(s)

Green onion

1 Handful(s)

Bread crust

Preparation time: 30 min

Things to do before the workshop

Ingredients

Wash the vegetables

Peel and chop the garlic.

Open the bean can, rince with water and drain.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 large pan with lid

1 mixing bowl

Kitchen towels, tablespoons (tasting)

1 large spoon
Preparation to do with the chef

Cut the zucchini into cubes and slice the carrots.

Strip the thyme.

Dice the onion finely.

Chop the green onion for the garnish.
Casserole

Heat the pan with little bit of olive oil, cook the vegetables (carrots, zucchinni and onion) for 1 minute.

Add the garlic, thyme and white wine.

When the wine is half reduce, add the rest of the ingredients ( beans, cream and smoked paprika) and simmer for 10 minutes.
Plating

Place a good portion of the bean stew at the bottom of your casseroles.

Sprinkle everything with the grated Parmesan, green onion and croutons of bread.