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Broad Beans With Cream Recipe (Fèves à la Crème)

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dishes, Vegetarian
Cuisine French
Servings 4


  • 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.
Keyword Vegetarian