Step 1/3
- 20 g savory
- 150 g onion
- 1 clove garlic
Finely chop savory. Peel and slice onion and mince garlic. Set aside.
Step 2/3
- 1 kg green beans
- salt
- ice cubes
- 2 large bowls
- slotted spoon
- large pot
Trim green beans. Boil a large pot of water with plenty of salt. Blanch green beans for approx. 2 min., then transfer to a bowl of ice water to stop the cooking process. Remove from water, transfer to another bowl, and set aside.
Step 3/3
- 2 tbsp vegetable oil
- 100 ml vinegar
- 150 ml vegetable broth
- 1 tbsp sugar
- 1 tsp salt
- pepper
- plastic wrap
- small saucepan
Heat oil in a saucepan set over medium heat. Add onion and garlic and sauté for approx. 2 min. Deglaze with vinegar, add broth, and leave to simmer for approx. 5 min. Add sugar, salt, and pepper. Add summer savory to the bowl with the blanched green beans and pour over the broth. Cover with plastic wrap and transfer to a refrigerator to marinate for approx. 1 hr. Season to taste with salt and pepper and serve at room temperature. Enjoy!
