Potato, Green Bean and Halloumi Vegetable Pan

Potatoes, mushrooms and green beans need very little sauce here. A spoonful of cream cheese and some potato cooking water bring everything together, with cubes of salty halloumi for an easy lunch or dinner for two.

Cook the potatoes and frozen beans in parallel

Boil the small potatoes with their skins on. Meanwhile, fully cook the frozen green beans in a second saucepan according to the packet. Drain both well so they do not add too much water to the pan.

A light cream cheese sauce

Fry the quartered mushrooms in butter. Add just a small splash of potato cooking water first, then stir in the cream cheese until smooth. You can always add more water later. The sauce should lightly coat the vegetables rather than cover them.

Warm the halloumi at the end

In this version, the halloumi is diced and warmed in the sauce. Add the halved potatoes and fully cooked beans, then fold together gently. Taste before adding salt, as the cheese is already quite salty.

Kitchen tip

Keep the mushrooms in a single layer and leave them briefly before turning so they can brown. Halve the potatoes after cooking to help them stay together when mixed.

Serve the vegetable pan while the halloumi is still warm.

Easy recipe

Potato, Green Bean and Halloumi Vegetable Pan

Potatoes, mushrooms, green beans and halloumi in a light cream cheese sauce. An easy dinner for two using frozen beans, ready in about 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 270 gsmall waxy potatoes, raw, with skins
• 200 gmushrooms
• 300 gfrozen green beans, fully cook according to the packet
• 140 gHalloumi
• 30 glight cream cheese
• 10 gbutter, total frying fat
• salt and pepper

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Instructions

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1. Wash the potatoes thoroughly and boil with their skins on for about 15–20 minutes until tender, depending on size. At the same time, fully cook the frozen beans in a second saucepan according to the packet.
2. Meanwhile, clean and quarter the mushrooms. Heat 10 g butter in a non-stick pan and fry the mushrooms over medium to moderately high heat. Season with pepper.
3. Save some potato cooking water before draining. Add a small splash to the mushrooms and stir in 30 g light cream cheese until smooth. Add more potato water as needed to make a light sauce.
4. Dice the halloumi, add to the sauce and warm gently for a few minutes. Halve the cooked potatoes. Gently fold in the potatoes and well-drained, fully cooked beans.
5. Briefly heat everything together, season with salt and pepper and serve straight away. Taste before adding salt, as the halloumi is already salty.

Nutrition per serving

Calories

444 kcal

Protein

25.7 g

Carbohydrates

34.2 g

Sugar

6.2 g

Fat

22.9 g

Saturated fat

14.4 g

Fibre

7.9 g

Salt

2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace