Ragoût de Fèves Vertes

Ragout of Broad Beans

Preparation info

  • Difficulty


  • Serves



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.


  • 340 g(12 oz) young broad beans, shelled
  • salt
  • a few sprigs of summer savory
  • a few sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 1 large egg yolk


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 gently, stirring all the time until slightly thickened, but do not allow to boil. a little very finely chopped fresh savory on top is a nice garnish.