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Broad Beans with Fennel   Veg   HT  HD  90mins

Serves 4   Hot   Vegetarian   Vegetables  Herbs    Hors d'oeuvre Appetizer    Starter   Eggless



For the Bechamel Sauce

Half a small Onion, chopped

Half a carrot, chopped

Half a stick of Celery, chopped

1 Bay leaf

300ml/10 fl.oz Milk

25g/1oz Plain flour

Salt, Pepper and Nutmeg

Other ingredients

600g/1 lb Shelled Broad Beans

1 Large Onion

3 tbsp Oil

3 tbsp Parsley, chopped

50g/2oz Fennel tops, chopped





1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain.


2. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.


3. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously and once thickened, cook for a further 1-2 minutes. Season to taste with salt, pepper and nutmeg.


4. Wash the beans and blanch in lightly salted water for 5 minutes. Drain.


5. Peel and slice the onion and cook in the oil until golden brown. Add the beans, parsley, fennel tops and sauce. Mix well and add more salt if necessary.


6. Bring to simmering point and simmer gently for 30 minutes, stirring from time to time. Serve immediately.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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