Brown the frozen Paupiettes over low heat in 2 tablespoons of oil. When they have taken color, add the onions washed and chopped (we can use their stem if it is very fresh), turnips and carrots peeled and cut into small dice, sliced garlic minced. Salt and give a few turns of pepper, wet with a glass bottom of water and cover. Simmer for about 30 minutes turning the meatballs and stirring the vegetables.
Simultaneously, melt the cream over very low heat with the savory leaves and let stand.
Shelling the beans and scalding 10 min. Remove their thick skin. In a frying pan, gently cook for about 10 minutes in the remaining oil with the savory cream, pepper and salt.
Serve the paupiettes surrounded by fresh vegetables and cream beans.
Serve with a very fruity Saint-Emilion wine.