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Ragoût de Fèves Vertes
Ragout of Broad Beans
- Serves
3–4
. - Difficulty
Easy
Published 1987
Broad beans invariably need a sauce, I think. This one is light and quickly made with egg yolk and olive oil.
Ingredients
340 g 12 oz - salt
a few spri
Method
Cook the broad beans in the minimum of salted boiling water with the savory and thyme.
Drain the beans but reserve 2–
Return the mixture to the pan with the beans and cook gentl
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