Braised broad beans in milk

Recipe from: 10/1/2006 12:00:00 AM

Ingredients 9
Servings 1
Minutes 25


Serving Change
  • 3
    fresh broad beans (about 1,5kg once shelled)
  • 60
    olive oil
  • 1
    head of garlic, separated into cloves and peeled
  • 10
    sage leaves, finely chopped
  • 5
    freshly ground black pepper, to taste
  • 150
  • 12
    bruschetta (refer to step 3)
  • 1
    zest of one lemon
  • 100
    extra olive oil


1. Shell and skin the broad beans. Heat the olive oil in a heavy-based saucepan and stir in the broad beans and garlic cloves. Stir-fry for 10-15 minutes over a medium heat or until the beans start to soften.

2. Add the sage and black pepper to taste. Stir-fry until the beans absorb the flavour of the sage. Add the milk and cover with a lid. Allow to simmer for 20 minutes or until the beans have absorbed most of the milk.

3. Prepare the bruschetta: Cut sourdough bread, ciabatta or a French loaf into slices, place on a baking tray and toast under a preheated grill or in a griddle pan. Rub a peeled garlic clove over one toasted side of the bread and drizzle a little olive oil on top.

4. Serve the soft broad beans on the bruschetta and sprinkle lemon zest on top. Drizzle more olive oil over and serve immediately.


Read more on: pulses  |  stir-fry


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