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[Alis girls]

Just in case there is anyone on forum with name "broad bean" I have grown these by accident -any recipes esp for salads greatfully received. By accident they were in a pack marked runner bean - my dad said its happened to him too.

[Space Chick]

How about lightly boiling them with some veg stock and a little wine, some fresh herbs and puree them and serve with scallops. Thats my favourite recipe

[majorbloodnock]

MajorB to the rescue (although I'm rather impressed with DebsL's recipe; I'll have to give that one a go).

 

This is a classic Tuscan recipe, and is a sauce generally served with pappardelle or tagliatelle (or some other wide, flat pasta). The trick is to use really fresh beans, and the younger the better.

 

Take about 12 oz broad beans, cover them with water and bring to the boil. Drain, then if you're feeling bored slip off the skins.

 

Next, finely chop one small onion or a few shallots, then fry with a finely chopped stick of celery in about an oz of butter for a few minutes until soft, then add the broad beans, 5 fl oz of double cream, 2 fl oz of strong chicken (or vegetable) stock.

 

Bring the lot to the boil and simmer for about 5 mins. Season to taste and chuck in about 3 tablespoons of fresh chopped parsley.

 

Finally, pour the lot over your chosen pasta and serve immediately. It's supposed to feed four, but I've never stretched it that far with my family....

 

P.S. To avoid my getting caught for plagiarism, I found this recipe along with lots of other excellent ones in a book called The Quick After Work Pasta Cookbook by Judy Ridgway (ISBN 0-7499-1397-5). I heartily recommend it to all pasta addicts.

[AJuff]

Jamie Oliver at Home has a lovely broad beans on toast recipe. I'll look it out in the morning.