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Broad Beans with Creamy Herb Sauce

A delicious side dish.

Method

  1. Peel and finely chop the garlic and onion.
  2. Melt butter in saucepan. Add garlic and onion and cook gently for 3 minutes. Stir in broad beans and stock. Bring to the boil, cover and simmer gently for 12-15 minutes until beans are tender.
  3. Drain, reserving the liquid.
  4. Pour reserved cooking liquid into a blender or food processor, add 60ml (4 tablespoons) of the beans and blend to a purée, gradually adding the cream through the feeder tube to make a smooth sauce.
  5. Return to the pan. Add the rest of the broad beans, herbs, salt and pepper to taste. Reheat gently to serve.

Ingredients

  • 2 cloves garlic
  • 1 onion
  • 40g (2oz) butter
  • 450g (1lb) fresh broad beans, shelled
  • 150ml (¼ pint) vegetable stock
  • 200ml (7fl oz) double cream
  • 60ml (4 tbsp) mixed chopped fresh parsley
  • salt & pepper
As seen in the Mirror
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