Beet-Labbes with Bean Aioli

ingredients

For the green beans aioli

• 2 egg yolks
• 4 cloves of garlic
• 1 tsp mustard
• 1 teaspoon lemon juice
• salt
• Oil as needed
• 1 handful of green runner beans

For the beetroot Labbes:

• 4 potatoes floury cooking
• 2 tubers red beet
• 1 onions
• Salt pepper
• nutmeg
• oil

manual

Green beans aioli:

Wash, clean and cook the green beans. Then quench in ice water and puree.
All other ingredients except the oil in a blender and mix all ingredients.
Add the oil, drop by drop, and mix, then add slowly until a homogeneous mass is obtained (which oil is left to you.) Caution: Olive oil is very flavorful!).
Stir in the pureed green beans.
Who wants to have a fine aioli, sweeps the whole thing through a sieve.
Refrigerate until consumed in the refrigerator.

Beetroot Labbes:

Cook the red beet and then peel. Peel and wash potatoes. Peel the onion. Finely rub beets, potatoes and onion.
Put everything in a fine sieve and drain the juice. Then place in a bowl, season with salt, pepper and nutmeg and cover for 20 min.
Heat plenty of oil in a pan. Squeeze the potato dough and fry the little cakes in the pan.

Source: House No. 15