Broad Beans with Fennel
HT HD 90mins
4 Hot Vegetarian
Vegetables Herbs Hors d'oeuvre Appetizer Starter
the Bechamel Sauce
a small Onion, chopped
a carrot, chopped
a stick of Celery, chopped
Pepper and Nutmeg
¼ lb Shelled Broad Beans
tbsp Parsley, chopped
Fennel tops, chopped
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.
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.
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.
Wash the beans and blanch in lightly salted water for 5 minutes. Drain.
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.
Bring to simmering point and simmer gently for 30 minutes, stirring from time to
time. Serve immediately.
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