BROAD BEANS (Fèves)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a bunch of savory
- Water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Broad beans should be shelled just before being cooked, and it is quite the rule to peel them.
- Boil them in salted water containing a bunch of savory, the size of which should be in proportion to the quantity of broad beans.
- When they are cooked and drained, add the leaves of savory (chopped) to them.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander