Carrots with Broad Beans and Dill
The broad bean is closely related to the field bean, which was probably the first vegetable to be grown by man. Fresh broad beans are available throughout the spring and much of the summer, and if they are picked when young and tender they taste much better than their frozen counterparts.
- 1 lb unshelled broad beans or
- 4 oz frozen broad beans
- 12 oz carrots
- 1/2 pint vegetable stock
- 2 teaspoons freshly chopped dill
- 1/2 oz unsalted butter
- 1/2 teaspoon arrowroot powder
- Salt and freshly ground black pepper
- If using fresh broad beans, remove them from their pods. Peel and trim the carrots and cut them into thin sticks approximately 1/4in (5mm) wide and 2 in (50 mm) long.
- Place the carrots in a saucepan, add the stock, bring to the boil and cook for 2 minutes. Add the broad beans and cook for 3 minutes. Reserving the stock, drain the vegetables and set aside.
- Return the stock to the saucepan with half the dill and the butter. Mix the arrowroot with 1 tablespoon of water and stir into the liquid. Bring to the boil, stirring until the mixture has thickened, and then cook for about 5 minutes, stirring occasionally, until it is reduced to a syrupy glaze.
- Return the vegetables to the pan with the rest of the dill. Season to taste with salt and freshly ground pepper and reheat gently before serving.
Calories: 221 kcal
Carbohydrates: 37 g
Protein: 12 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 303 mg
Potassium: 653 mg
Fiber: 10 g
Sugar: 7 g
Vitamin A: 14448 IU
Vitamin C: 5 mg
Calcium: 80 mg
Iron: 2 mg