New potatoes and yellow beans with creme fraiche and dill
There is nothing like new potatoes lightly coated with creme fraiche and liberally sprinkled with fresh dill and it’s even better with buttery yellow beans fresh from the garden or your local farmers market. It’s one of my favourite summer dishes.
I steam the potatoes whole and unpeeled, cook the beans separately in salted water (sometime in the water I steamed the potatoes in) and then combine them in a pot with either homemade or store bought creme fraiche, a liberal sprinkling of fresh dill and good salt.
I served this with a plate of thickly sliced plump, red, vine ripened tomatoes that were so sweet and juicy it made me wonder why we ever eat tomatoes any other time of the year.
A couple of interesting desserts were also happening in my kitchen this week, the problem is getting to photograph them so that I can post the recipes on the blog. This week it’s been semifreddo, one honey-lemon and one coffee flavoured. I have some leftovers in the freezer and will try to get them photographed soon.
In the meantime, enjoy.
1 lb new potatoes, unpeeled
1 lb fresh yellow beans
1/2 to 1 cup creme fraiche, homemade or store bought
Salt and pepper
Plenty of chopped fresh dill
Steam the potatoes whole in a pot with a steamer basket, covered, until easily pierced with the tip of a knife.
When done remove to a bowl and sprinkle with salt and some dill.
Trim the beams only on the stem end then cut in half.
Cook the beans in boiling salted water (you can use the potato water if it is clean).. When the beans are crisp tender remove from heat and drain.
Combine beans and potatoes back in the pot over low heat and pour the creme fraiche over. Gently toss to coat the potatoes and beans with the creme fraiche.
Add plenty of dill and toss gently to distribute the dill throughout.
Add salt and pepper if you like pepper.
Remove from heat and serve immediately.
Homemade creme fraiche:
1/4 cup sour cream or buttermilk
2 cups whipping cream
Combine sour cream or buttermilk and whipping cream in a mason jar, mix until well combine.
Cover with plastic wrap and poke holes in the plastic to allow air to circulate.
Let rest on the counter for 12-24 h.
Once ready and thickened cover jar with the lid and keep refrigerated.