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Green Beans with Mushrooms and Corn (BohnenMais Pfifferlinge)

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Ingredients:

  • 1000 g (2.2 pounds) of green beans
  • 4–6 ears of corn
  • 300 g (10.5 oz) of mushrooms (chanterelle or any french-style champignons)
  • 907 g (32 oz) of vegetable broth (OR) vegetable bouillon
  • 4 tablespoons of sunflower oil
  • 1 bundle of fresh marjoram
  • Salt & pepper
  • 3 shallots

Preparation Green Beans:

Wash the beans and cut off the ends. Break the beans in half. Bring the vegetable broth to a boil. Add the beans and let it simmer for about 5–10 minutes. Remove and drain.

Preparation Corn:

Cook the corn in boiling salt water for about 5 minutes. (There should be enough water to allow each ear of corn to float freely). I prefer the corn crisp, but if you prefer it a little softer—add a few more minutes of cooking time. When done, cut the ears in half.

Preparation Mushrooms:

Wash the mushrooms clean and then drain. Heat up the oil in a a pan and fry the diced shallots with the mushrooms for about five minutes. Add the beans and the marjoram leaves and let them cook for another 5 minutes while stirring occasionally. Add salt and coarse ground pepper.

Final presentation:

Combine and mix the beans and mushrooms in the center of a ceramic dish. Then, place the corn evenly the right and left. DONE!

NOTE: I love using chanterelle mushrooms in this recipe. And they are perfectly in season for Thanksgiving. Check with your local grocery store on availability.

 

This recipe is easy to prepare ahead of time and freeze.

 

Sweet Potatoes with Apples in Maple Syrup (Suesskartoffel)

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Ingredients:

2.2 kg (4.85 pounds) of sweet potatoes

3–4 apples (depending on size)

80 g (2.82 ounces) of butter

50-100 ml (1.69-3.38 ounces) of maple syrup (depending on apples you use)

For the topping:

  • 1 tablespoon of butter
  • 2 tablespoons of brown sugar

Preparation:

Quarter the apples, remove the core, and cut them into slices.

Cook the sweet potatoes for about 24 minutes. When fully cooked, peel them and cut them into cubes.

Melt the 80 g (2.82 ounces) of butter and then add the maple syrup. Cook the apples for about 5 minutes in the butter/maple syrup mixture. Add the diced potatoes. Sprinkle some salt over it and mix the apples and sweet potatoes together.

Use a potato masher and mash the mixture—but not too fine. Butter a heat resistant oven dish and add the mashed sweet potatoes and apple in it. Spread dabs of butter on top, followed by an even sprinkling of brown sugar.

Preheat oven to 200°C (400°F) and place the sweet potato mix on the middle rack. Let it bake for about 20–25 minutes. DONE!