Warm broad beans with mint and apple
The broad bean is actually very tasty and something of a delicacy.
Broad beans are in season right now and should be picked before they go mealy. Preparing broad beans involves double shelling, but it's certainly worth the efforts. Remove the outer pod and blanch the beans. Cool them down and peel off the skins to reveal the bright green beans.
If you cannot get hold of broad beans, you can use edamame beans instead for this recipe. Depending on wether the dish is served as a main course or as accompaniment/salad, this recipe is for 1-2 people.
1 cup of shelled broad beans
3-4 teaspoons salt
2-3 tablespoons chopped mint
½ diced apple
Blanch the broad beans in salted water. It takes about 5 minutes. Cool the beans down and then remove the skins.
Melt two knobs of butter on a pan. Add the mint and the beans and stir carefully. You want the beans to absorb the buttery taste. Season to taste with salt and let the beans simmer for about 5 minutes before you transfer them to a bowl. Fold in the diced apple and serve.
The warm buttery broad beans with mint and apple go very well with the root vegetable patties.
1 cup = 200 ml