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Broad Beans with Marjoram

A simple yet satisfying snack.

Method

  1. Steam or boil the broad beans with half the marjoram until tender, then drain and discard the marjoram.
  2. Melt the butter in a pan and add the beans and the remaining marjoram, finely chopped.
  3. Mix the crème fraiche or soured cream with the egg yolk and add to the pan.
  4. Cook, stirring, over a gentle heat for a few minutes until the cream thickens. Do not allow the sauce to boil or it will curdle.
  5. Season to taste.

Ingredients

  • 350g (12oz) broad beans, shelled
  • few sprigs of fresh marjoram
  • 25g (1oz) butter
  • 150ml (¼ pint) crème fraiche or soured cream
  • 1 egg yolk
  • salt & pepper
As seen in the Mirror
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