LEGUMES (2 of 7) |
Hospitality and Catering |
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| Broad bean firm broad pod which should be a good green colour and not too limp. |
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Broad beans are removed from the pod and the beans cooked in boiling salted water for 5-10 mins.
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| Refresh and peel the outer waxy skin to reveal two halves of the bean. |
| The waxy skin can be left on when the bean is young, but as it ages this is tough to eat. |
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| * Fèves nature - plain boiled |
* Fèves à la crème - with cream, yoghurt or skimmed milk |
| * Fèves persillées - with chopped parsley |
* Fèves au beurre - with butter |
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