Preparation time:10 min
Cooking time: 10 min
Servings: 5
List of ingredients
- 15 mL (1 tablespoon) of oil
- 15 mL (1 tablespoon) of butter
- 540 g of Lafleur Ham, cut in large pieces
- 1 clove garlic, chopped
- 1 onion, roughly chopped
- 1 red pepper, diced
- 350 mL of Lima beans, thawed and blanched
- 1 pinch nutmeg, freshly grated
- 10 mL (2 teaspoons) of cornstarch
- 125 mL (1/2 cup) of chicken stock
- Salt and freshly ground pepper to taste
- Fresh herbs, chopped (parsley, basil, tarragon, coriander)
Preparation
- Heat oil in a large pan and melt butter. Sauté ham over high heat till nicely browned. Add vegetables and cook for 2 to 3 minutes. Add nutmeg.
- Dissolve cornstarch in chicken stock.
- Pour stock into pan and mix well to coat ham and vegetables.
- Bring to a boil and let simmer until mixture has thickened.
- Correct seasoning if necessary. Serve sprinkled with fresh herbs, with rice or pasta.
Tips from the chef
- Serve on a bed of rice or pasta.