Alice says, ‘As the season progresses, the beans continue to mature, and they become larger and starchier. At this point they can be popped out of their pods, skinned and cooked into a luscious, bright green puree that I adore slathering on crisp croutons or serving alongside roasted meats.’
Fresh from the garden: broad beans, garlic, rosemary
Recipe source: Alice Waters, The Art of Simple Food
Serves: 8 or 28 tastes
Equipment:
|
Ingredients:
|
What to do:
- Bring a pot of water to the boil as you shell the broad beans.
- Blanch quickly in the boiling water and then drain & cool in a bowl of cold water for a minute. Drain and pop the beans out of their skins. Wipe the saucepan clean.
- Peel and slice the garlic cloves. Wash and wipe dry the rosemary.
- Heat 100ml olive oil in the dry saucepan, then add the broad beans, garlic, the branch of rosemary, a pinch of salt and 100ml water, and cook until the beans are very tender, stirring occasionally, and adding more water if necessary.
- The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill.
- Stir in the 50ml extra-virgin olive oil. Taste and season with salt as needed.
- Serve right away or at room temperature.
Notes: What is another name for broad beans? What would be good to serve with the puree?
The Bondi Cook 