Incredulous or not. I have never tried cooking these before. Broad beans have a rubbery layer surrounding each seed. Am I supposed to remove them? Certainly tasted more tender and looked more pleasing-green than not removed. The white base was a puree of parsnip and potato. A helping of good olive oil, lemon juice and some chive flowers from my home herb pots. Tasted alright, light. maybe as a starter. I know most of my friends would want some chilli sauce on this one.
My friend visited today for a coffee. We tried the Dead Man Espresso blend from 7 seeds. It’s full of fruity body. Flavours that bounce out through the milk. She’s got a Pansonic point and shoot – a very good one but. I was really amazed at what small cameras can do. Later tonight, confirmed by my brother who always have wanted a similar one for ‘backup’.
#1 by mellie on October 19, 2009 - 7:00 am
When broad beans are young and at the start of the season, I don’t usually “double pod”, as that outer rubbery layer is generally quite tender. Visually though, they look much better double podded.
As the broad beans get older (and bigger), you will definitely need to double pod, as the skins can get as tough as boot leather.
I love, love, love broad beans. They always herald the Spring.
Your dish looks beautiful.