Broad Beans with Crème Frâiche, Thyme and Lemon (variant)
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1½ to 2 handfuls of podded broad beans per person
- Pod the beans, and cook in boiling salted water for about 12 minutes (less if the beans are small). Drain in a colinder and cool under cold water.
- Peel the larger beans and put them along with the unpeeled smaller beans in a saucepan.
- Mix the chopped thyme and crème frâiche and fold into the beans.
- When ready, re-warm the beans and season with lemon juice and salt and pepper, and serve.
Categories: cveg cbroadbeans cvgreen cvegetarian Recipe Id: r304