Les fèves en sauce

Broad beans in a cream sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

The French do not allow broad beans to assume the monstrous proportions more familiar to Anglo-Saxons. When the pods are little larger than pea-pods, they can be eaten whole, unpeeled and gently steamed. Or they can be podded and eaten raw as an amuse-gueule with salt. While still young, they are best cooked simply as in the following recipe .