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Broad Beans and Almonds in Chive Cream
- Serves
6
- Difficulty
Easy
Published 1978
If you are tired of having Brussels sprouts with your turkey every Christmas or want an extra vegetable which doesn’t take long to prepare, try this mixture.
Ingredients
1 lb 400 g 3-4 oz 75-100
Method
Boil the broad beans in salted water until cooked. Drain, put into a serving dish with the almonds and dot with butter, Stir the chives into the soured cream and spoon it over the broad beans. Cover the dish and keep warm until you eat, giving it a stir just before you start so that the cream coats the beans and nuts well.
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This is brilliant - so simple but very tasty and much less hassle than making a white sauce. I used frozen broad beans. I usually have fresh chives in the garden but at this time of year being able to use dried chives is also very handy. A winner!