Broad bean, parmesan and pea mash

We love broad beans when they arrive in the spring – they’re a true seasonal and local veg! Our harvest wasn’t huge this year so we added frozen peas in too for bulk and sweetness.

IMG_1107

Fresh from the garden: broad beans, lemon, garlic, fresh herbs
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • 2 saucepans & lids
  • 2 big mixing bowls
  • Chopping board
  • Grater
  • Garlic press
  • Scales
  • Measures: tablespoon, teaspoon
  • 2 colanders
  • Citrus juicer
  • Mortar & pestle
  • Serving bowls
Ingredients:

  • A large handful of broad beans
  • A cup of frozen peas
  • 50g grana padano or parmesan
  • 3 tablespoons extra-virgin olive oil
  • Half a lemon
  • A clove of garlic
  • Cooking salt
  • Flaked salt & black pepper
  • A small handful tarragon, thyme and marjoram

What to do:

  1. Fill the two saucepans with water & set it to boil with the lid on.
  2. Pod the broad beans into the medium bowl and put the outer shells into the compost.
  3. Wash the lemon and zest it, and then juice the lemon. Peel the garlic clove and squeeze it through the press.
  4. Wash and dry the herbs and pick from stems, and finely chop if needed.
  5. Weigh the parmesan, then grate and reserve in the small bowl.
  6. Fill the big bowl with cold water.
  7. When the water is boiling, drop all the broad beans into one of the saucepans, and the frozen peas into the other saucepan with a teaspoon of cooking salt each and put the lid back on to bring back to the boil quickly. Boil for 3 minutes with the lid off.
  8. Then drain the broad beans into one of the colanders & then immediately refresh in the bowl of cold water. Drain the peas into the other colander and then drop into the big bowl.
  9. Double-pod the broad beans into the peas, discarding the outer skin into the chook bin.
  10. Scoop a few spoons of peas and broad beans into the mortar with a tablespoon of the olive oil and grind them with the pestle with a pinch of salt (you may have to do this in a few batches) until smooth – a few beanie lumps are fine!
  11. Stir in the lemon juice bit by bit, and taste – and add in the grated parmesan, garlic and herbs with a grind of pepper into the broad bean mixture. Taste again to check if enough salt.
  12. Spoon the mash into serving bowls and serve with some lovely bread or crispy flatbread.

Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?

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