Broad Beans and Salsify with Garlic Cream from A Passion for Vegetables by Paul Gayler
The only slight disadvantage to preparing this dish is the patience needed to peel these delicate beans, but the end result is well worth the effort. (When not
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Cooking tools:
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
Ingredients
- Salt
- freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint
- 150 ml (¼ pint) double cream
- 150 ml (¼ pint) vegetable stock
- 350 g (12 oz) salsify, peeled and cut into 2.5cm (1in) lengths
- 2 shallots, finely chopped
- 250 g (9 oz) shelled fresh baby broad beans
- 25 g (1 oz) unsalted butter
- 2 garlic cloves, crushed
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