This comforting dish combines tender egg noodles with fresh limabeans, earthy mushrooms, and savory Canadian bacon in a rich, creamy sauce infused with fresh savory and nutmeg. The vegetables are simmered to perfection before being folded into the noodles, creating a hearty and satisfying meal that feels both rustic and refined. It is an excellent choice for a cozy weeknight dinner or a light lunch that offers substantial flavor without being overly heavy. The combination of textures&# 226;ÂÂcreamy sauce, crisp-tender beans, and soft noodlesâÂÂmakes every bite delightful. Serve it family-style for a warm, home-cooked experience that brings everyone together around the table.
Noodles With Limabeans
Description
This comforting dish combines tender egg noodles with fresh limabeans, earthy mushrooms, and savory Canadian bacon in a rich, creamy sauce infused with fresh savory and nutmeg. The vegetables are simmered to perfection before being folded into the noodles, creating a hearty and satisfying meal that feels both rustic and refined. It is an excellent choice for a cozy weeknight dinner or a light lunch that offers substantial flavor without being overly heavy. The combination of textures&# 226;ÂÂcreamy sauce, crisp-tender beans, and soft noodlesâÂÂmakes every bite delightful. Serve it family-style for a warm, home-cooked experience that brings everyone together around the table.Ingredients
Directions
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Soak dried mushrooms in 50 ml of cold water until softened, then drain and reserve the soaking liquid if desired.
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Clean the limabeans, carrots, and celery root thoroughly; peel the carrots and celery root.
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Slice the carrots and cut the celery root into thin strips.
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Cut the Canadian bacon into thin strips.
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Heat butter and olive oil in a large pot or skillet over medium heat.
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Add the celery root strips and Canadian bacon to the pot and sauté until the bacon is lightly browned.
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Add the drained mushrooms and vegetable broth to the pot, cover, and simmer for 7 minutes.
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Add the limabeans and fresh savory herb to the pot and simmer for an additional 3 minutes until vegetables are tender-crisp.
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Remove the vegetables and bacon from the pot and set aside, keeping them warm.
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Stir the heavy cream into the remaining fond and liquid in the pot, then simmer uncovered for 10 minutes to reduce and thicken the sauce.
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Temper the egg yolks by slowly whisking in a few spoonfuls of the hot cream mixture, then fold the yolks back into the pot off the heat.
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Season the sauce with salt, pepper, and grated nutmeg to taste.
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Cook the egg noodles according to package instructions, then drain well.
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Combine the cooked noodles with the reserved vegetables, bacon, and creamy sauce, discarding the cooked savory herb stems.
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Toss everything together until evenly coated and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 303.8kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.5g13%
- Cholesterol 47.2mg16%
- Sodium 1269.0mg53%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original ingredient list included tomatoes, but they were not used in the cooking steps provided. If you wish to include tomatoes, add diced tomatoes when sautéing the bacon and celery root.
Substitution: For a vegetarian version, omit the Canadian bacon and use a vegetarian broth or vegetable stock. You can also increase the amount of mushrooms for added umami flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore the sauce's consistency.
Tip: Fresh savory can be substituted with thyme or marjoram if unavailable, though the flavor profile will differ slightly.
