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Spring casserole
1 h 30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 30g
  • Carbohydrates about 17g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 20 g dried morel mushrooms
  • water
Beans and bacon
  • 150 g smoked bacon
  • 1 onions, sliced
  • 4 garlic clove, thinly sliced
  • 2 bay leaf
  • 200 g dried white beans, soaked for approx. 12 hrs., drained
  • 1.5 litres water
  • 1 pair sausage (e.g. smoked sausage)
  • 250 g green asparagus, thinly sliced
  • 150 g frozen peas
  • 1.5 tsp salt
  • 1 organic lemon, use a little grated zest and 2 tbsp of juice
  • 0.5 dl olive oil
  • 1 bunch peppermint, finely chopped
  • 0.5 bunch radish, thinly sliced
  • 1 bunch basil, finely chopped
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And that's how it's done
And that's how it's done
Soak the morels in water for approx. 30 mins. Remove the morels, rinse well and drain.
Beans and bacon
Remove the bacon rind and set aside. Cut the bacon into lardons, fry briefly in a cooking pot. Reduce the heat, add the onion, garlic and bay leaf, sauté for approx. 3 mins. Add the water, beans, morels and reserved bacon rind, bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 30 mins., remove the lid and continue to simmer for approx. 30 mins. Remove the bacon rind and bay leaves.
Add the sausage, simmer for approx. 10 mins. Add the asparagus and peas, season with salt, continue to simmer for approx. 5 mins. Mix the mint, basil, oil, lemon zest and juice. Remove the sausage, cut into thin slices, add with the radish. Drizzle the herb dressing over the casserole.