Maybe your new favorite bean dish:
Preparation (about 40 min):
Peel the potatoes and kohlrabi. Scrape zucchini with kitchen paper, cut in half lengthwise and cut the whole thing into leaves. Peel onions, cut one onion into wedges, cut the other onion in half diagonally and brown the cut width well in a hot frying pan and lard with a bay spice and cloves. Cut wild garlic into strips. Chop the chives into small pieces. Chop a little of the beans on both sides. Grate thyme and peel garlic and cut into fine leaves.
Beat eggs well, stir in yogurt and milk. Stir in thyme, parsley and a little chives, season with salt, pepper and nutmeg and pour into the glass baking dish lined with cling film.
Poach in simmering water bath for 25 to 30 minutes until well set. Next, cut into lozenges or cubes.
Fry potatoes, onions and garlic briefly in hot olive oil. Add kohlrabi, zucchini and beans, pour in vegetable soup, add the larded onion and juniper berries, let it all bubble up, season with salt and nutmeg. Cook the vegetables until al dente. At the end, remove the onion. Serve the stew in a deep dish, add the egg and sprinkle with the remaining chives and wild garlic.
267 Kcal – 15 g fat – 14 g egg white – 19 g carbohydrates – 1, 5 Be
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