Recette Bouneschlupp (Abléck project, initiative PAN, Luxembourg)

Cut the French beans into pieces around 2cm long.

Dice all the other vegetables into small cubes.

Using a casserole, sauté the onions in the butter.

Add the flour and stir in the diced carrots and leek.

Add the stock, herbs, and bacon, and season to taste.

After about 10 minutes, add the potatoes and French beans.

Finally, you can add some cream or a roux, which means heating 100g of butter in a casserole and stirring it with flour until it becomes a thick sauce.

Cook the sausages in water for about ten minutes and serve them separately.

You can add the bacon to the soup or serve it separately.

Equipment Needed

Allergens