Geraldene Holt

Ragoût de Fèves Vertes

Ragout of Broad Beans

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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) young broad beans, shelled
  • 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 2–3 tablespoons of the cooking water. Discard the herbs. Mix the cooking water with the oil and the egg yolk.

Return the mixture to the pan with the beans and cook gentl