1 1/4 lb (600 g) shelled broad beans
1 clove garlic, peeled and partially crushed
9 fl oz (250 ml) creme fraiche or double cream
1 oz (30 g) butter
salt and pepper
1 clove garlic, peeled and partially crushed
9 fl oz (250 ml) creme fraiche or double cream
1 oz (30 g) butter
salt and pepper
method
1. Heat plenty of salted water in a large saucepan. When it comes to the boil, add the broad beans, turn down the heat and cover, leaving a small gap through which the steam can escape. Simmer for 10 minutes.
2. Drain the beans in a colander, refresh by rinsing them under running cold water, then remove the seed cases, breaking up the bright green cotyledons inside as little as possible.
3. Heat the butter in a wide, heavy-bottomed frying pan with the garlic clove in it, add the beans and cook over a gentle heat for 2 minutes, stirring gently.
4. Add the creme fraiche or double cream and cook uncovered over a moderate heat for 3 - 4 minutes.
Season and serve at once.
2. Drain the beans in a colander, refresh by rinsing them under running cold water, then remove the seed cases, breaking up the bright green cotyledons inside as little as possible.
3. Heat the butter in a wide, heavy-bottomed frying pan with the garlic clove in it, add the beans and cook over a gentle heat for 2 minutes, stirring gently.
4. Add the creme fraiche or double cream and cook uncovered over a moderate heat for 3 - 4 minutes.
Season and serve at once.
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