Sour Cream Green Bean Stew | Autumn Dish with Roasted Carrots

Prepare the vegetables: peel the carrots and slice them thinly into rounds, finely dice the onion, and crush or finely mince the garlic. Trim the ends of the green beans and cut them into 3-4 cm pieces (if using frozen beans, let them thaw slightly).

In a frying pan, heat 10 ml of sunflower oil and half of the 25 g of butter. Add the sliced carrots, sprinkle with a pinch of salt, and sauté over medium heat for 8-10 minutes until nicely golden and slightly caramelized. Set aside for serving.

In a large pot, heat the remaining 10 ml of oil and butter. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic, then after half a minute, remove from the heat and sprinkle with the sweet paprika.