A delightful twist on a classic South African green bean dish, enhanced with creamy butter and a touch of nutmeg.
Wash and trim the green beans to remove any tough ends.
Use fresh green beans for the best flavor and texture.
Slice the green beans into small rounds, approximately 1 cm thick.
Ensure uniform slices for even cooking.
Peel and slice the potatoes and onion into thin pieces.
Cut the potatoes and onion into similar sizes for consistent cooking.
Place the green beans, potatoes, and onion into a pot. Add water, sugar, white pepper, and salt.
Do not overfill the pot with water; just enough to steam the vegetables.
Cover the pot with a lid and bring to a boil. Reduce heat and simmer until the vegetables are tender.
Check occasionally to ensure the water hasn't evaporated completely.
Mash the cooked vegetables roughly using a masher, leaving some texture.
Avoid over-mashing to retain a rustic texture.
Drain any excess liquid using a sieve, if necessary.
Save the drained liquid to use as a light vegetable stock.
Stir in the butter and sprinkle with nutmeg before serving.
Serve immediately for the best flavor and warmth.
Serve the dish as a side, garnished with a sprinkle of fresh herbs if desired.
Pair with your favorite main course for a complete meal.
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