Broad Beans With Cream Recipe (Fèves à la Crème)
In France, tiny new broad beans are eaten raw with a little salt, just like radishes. More mature beans are usually cooked and skinned, revealing the bright green kernel inside.
- 450 g/1 lb shelled broad beans (from about 2 kg/4 ½ lb broad beans)
- 90 ml/6 tbsp creme fraiche or whipping cream
- Salt and freshly ground black pepper
- Finely snipped chives, to garnish
- Bring a large pan of salted water to the boil over a medium-high heat and add the beans.
- Bring back to the boil, then reduce the heat slightly and boil the beans gently for about 8 minutes until just tender. Drain and refresh in cold water, then drain again.
- To remove the skins, make an opening along one side of each bean with the tip of a knife and gently squeeze out the kernel.
- Put the skinned beans in a saucepan with the cream and seasoning, cover and heat through gently. Sprinkle with the snipped chives and serve at once. #Variation# If you can find them, fresh flageolet or lima beans may be served in the same way.