Ragoût de pommes de terre, fèves et romarin

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Ragoût de pommes de terre, fèves et romarin. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ragoût de pommes de terre, fèves et romarin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ragoût de pommes de terre, fèves et romarin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ragoût de pommes de terre, fèves et romarin is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Ragoût de pommes de terre, fèves et romarin using 6 ingredients and 5 steps. Here is how you can achieve it.

C'est la saison des fèves et des pommes de terre nouvelles. J'en profite donc pour faire une petite recette toute simple et délicieuse ! Bien sûr les légumes proviennent de producteurs locaux (via La Ruche qui dit Oui!)

Ingredients and spices that need to be Take to make Ragoût de pommes de terre, fèves et romarin:

1. 600 g pommes de terre nouvelles
2. 1 kg fèves à ecosser
3. 3 branches de romarin
4. 1/2 cube de bouillon de volaille Bio
5. 2 petits verres d'eau
6. Sel

Steps to make to make Ragoût de pommes de terre, fèves et romarin

1. Peler, laver et couper en gros cubes les pommes de terre nouvelles. Les mettre à cuire dans une sauteuse, à couvert, 10 minutes, en ajoutant l'équivalent d'un petit verre d'eau en cours de cuisson, pour qu'elles n'accrochent pas.
2. Pendant la cuisson, éplucher les fèves et enlever la première peau. Réserver avec le romarin.
3. Quand les pommes de terre commencent à ramollir, ajouter les fèves, le romarin, le demi-cube de volaille émietté et le sel.
4. Couvrir et laisser cuire encore 10 minutes, en versant en cours de cuisson le second petit verre d'eau, toujours pour éviter que ça accroche. Quand c'est prêt, déguster !
5. Mon petit conseil : accompagner ce qui plat d'un vin blanc aux saveurs plutôt boisées, et si possible local et Bio.

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