The only slight disadvantage to preparing this dish is the
patience needed to peel these delicate beans, but the end
result is well worth the effort. (When not in season, most
chefs, myself included, are happy to use frozen fava beans.The
quality is good as they are picked, shelled & frozen over
a very short period to ensure none of the flavor is lost.)
Bring a large pot of water to a boil, add the fava beans
and simmer for five minutes. Drain them and peel off the skins,
then set aside.
Heat the butter in a pan, add the garlic and shallots and
sweat for five minutes. Add the salsify, pour in the stock
and cream and bring to a boil. Reduce the heat and simmer
for 12 - 15 minutes or until the salsify are tender. Remove
the salsify with a slotted spoon and boil the cooking liquid
until reduced and slightly thickened. Stir in the mint and
lemon juice and season to taste. Return the salsify to the
sauce with the fava beans, reheat gently and serve.
Just one of the fantastic recipes from....
A Passion for Vegetables
by Paul Gayler,
Gus Filgate (Photographer)
$28.00
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