This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Green beans and potatoes with Morbier cream sauce
For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.
12 K
35 min.
Easy
4 people
9 IngredientsLast modified on: September 15th 2024
500 g cooked potatoes
500 g cooked green beans
4 tablespoons 
1 
20 g 
250 ml 
150 g 
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
To finish around 7pm, you'll need to have started before: 18:55.Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Cut 500 g cooked potatoes into large cubes.
Stage 3 - 10 min.
In a frying pan over medium heat, pour 4 tablespoons oil and when hot, add the potatoes.
Roast until golden brown, then remove from heat and set aside.
Roast until golden brown, then remove from heat and set aside.
Stage 5 - 1 min.
In a large saucepan over medium heat, pour in 20 g butter and, when hot, add the minced shallot, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 6 - 3 min.
Pour in 250 ml liquid cream, season with a little salt and bring to the boil.
Stage 7 - 2 min.
Add 150 g Morbier cut into small cubes...
Stage 8 - 3 min.
Stage 9 - 3 min.
Add the potatoes and green beans, mix well and leave to warm up for a few minutes.
Stage 10
Your green beans and potatoes with Morbier cream are ready.
Remarks
If you don't have any, you can replace Morbier with another, softer cheese, such as Epoisses or Camembert.
The quantity of cheese is very indicative, so don't hesitate to adapt it to your taste.
The quantity of cheese is very indicative, so don't hesitate to adapt it to your taste.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 150 RDI=10 % | 180 RDI=30 % | 2,520 RDI=130 % | 10,550 RDI: 130 % |
| Per 100 g | 4 RDI=2 % | 9 RDI=1 % | 10 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 20 RDI=7 % | 40 RDI=4 % | 50 RDI=7 % | 630 RDI=30 % | 2,640 RDI: 30 % |
How much will it cost?
- For 4 people : 5.50 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked green beans
Like these other recipes: Salad paysanne, Green beans with feta cream and basil, Very green mixed salad, Tenderloin steaks marinated in red wine with rosemary, ... See them all 4
Cooked potatoes
Like these other recipes: Gratin of purple artichokes, Green Piedmont Salad, Baked salmon fillet, Gratin of Jerusalem artichokes à la Comtoise, The strange gratin, ... See them all 54
Liquid cream
Like these other recipes: Broccoli savoury custard, Chestnut cake, Bisto-style canapés, Flaked almond tart, Pork medallions with "full" turnips, ... See them all 170
Morbier
Like these other recipes: Tortilla Comtoise, Montbenoit's canapés, Bouchées montagnardes, Ham and cheese slices with spring onions, Triple-Cheese Pumpkin Gratin, ... See them all 7
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011363 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025298 K 24.5 3 hours 8 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011271 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.