Name: Broad Beans and Salsify with Garlic Cream
Ingredients: 250 g (9 oz) shelled fresh baby broad beans; 150 ml (¼ pint) double cream; 1 tablespoon chopped fresh mint; 1 tablespoon lemon juice; Salt and freshly ground black pepper; 150 ml (¼ pint) vegetable stock; 25 g (1 oz) unsalted butter; 2 garlic cloves, crushed; 350 g (12 oz) salsify, peeled and cut into 2.5cm (1in) lengths; 2 shallots, finely chopped

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

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

Method

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