800 g (1 3/4 lb) French beans
salt and freshly milled white pepper
bean leaves, if available
1 large onion
25 g (1 oz) butter
150 ml (1/4 pint) creme fraiche
2 tablespoons chopped fresh dill
2 tablespoons chopped parsley
1. Top and tail the beans and remove any stringy threads. Wash the beans in cold water, drain and halve larger beans.
2. Bring sufficient water to cover the beans to the boil with a little salt. Tip the beans and leaves into the boiling water, cover the saucepan and simmer for 10-15 minutes.
3. Finely dice the onion. Melt the butter in a large frying pan and cook the onion until transparent. Drain the beans in a sieve and add them to the onion. Stir in the creme fraiche, reheat over a low heat and season to taste.
4. Serve sprinkled with chopped dill and parsley.
Serve with: roast lamb, lamb chops or Viennese Simmered Beef, and roast potatoes.