Broad Beans and Salsify with Garlic Cream

Preparation info
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By Paul Gayler

Published 1999

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  • 250 g (9 oz) shelled fresh baby broad beans
  • 25 g (1


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 in season, most chefs, myself included, are happy to use frozen broad beans. The quality is good as they are picked, shelled and frozen over a very short period to ensure none of the flavour is lost.)

Bring a large pan of water t