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Fava Beans & Salsify
with Garlic Cream
recipe filevegetarianfava beans & salsify with garlic cream
Fava Beans & Salsify with Garlic Cream

9 oz Shelled Fresh Baby Fava Beans. (Or Fresh Shelled Peas)
2 tsp Unsalted Butter
2 Fresh Garlic Cloves, Crushed
2ea Shallots, Finely Chopped
3/4 LB Salsify, Peeled & Cut into One Inch Lengths
2/3 Cup Vegetable Stock
2/3 Cup Heavy Cream
1 tsp Fresh Mint Chopped
1 tsp Lemon Juice
Salt & Freshly Ground Black Pepper

Fava Beans & Salsify with Garlic Cream

Recipe by Paul Gayler

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)

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