Creamy Broad Beans

Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.

Vegetarian French Cuisine Side Dish Broad Beans Creamy

Estimated Nutrition

Calories

283.9

kcal / serving

1135.5 kcal total

Carbs

10.8g

per serving

43.1 g total

Fat

22.1g

per serving

88.2 g total

Protein

10.6g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

to taste

Dairy

150

Double Cream

piece

Egg

yolk only

LegumesPulses

500

Broad Beans

podded

Liquids

Stock

vegetable stock recommended

NutsSeeds

bunch

Chives

chopped

bunch

Chervil

chopped

bunch

Summer Savory

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Method

Boil the broad beans for 2 minutes, drain, and remove their outer skins.

Place beans in a saucepan with chopped herbs, stock, sugar, salt, and pepper.

Boil the mixture until the liquid has almost completely evaporated.

Whisk the egg yolk with 150ml of double cream in a separate bowl.

Add the cream mixture to the beans and heat gently until thickened without boiling.