Braised Broad Beans with Lemon and Dill

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Some dishes just aren’t work the effort. And in hindsight I was very foolish with this dish.

I’ve been looking forward to cooking with Fresh Broad Beans for months. I was naive to assume that you could buy them podded. I was even more naive to assume that podding was quick. Top of the naivety pile was that podding wasn’t the end of it – you have to peel them as well.

It took Freya and myself almost 2 hours to pod and peel two bags of Broad Beans. 1.5 kilograms of broad beans ended up as less than 350g of podded and peeled broad beans. In that time we watched Kill Bill Volume 2. It took that long.

Suffice to say that by the end of it all there was very little enthusiasm to eat. It was just too late – and I felt I knew each broad bean too personally to then cook and eat them!

Anyway back to the recipe: don’t bother – go hungry and save yourself two hours. You’ll lose weight too and your fingers won’t be sore!

But seriously: once you’ve podded the peas, add them to some softened garlic, red onion, sugar and sea salt. Add some stock and cook for 20 minutes – until all the liquid is absorbed. Stir in some dill and lemon juice and serve.

This recipe looks so quick and simple when you are flicking through a cookbook – but getting stung with pea podding and peeling (how many times have I whinged about this now?) means it’ll take you a good couple of hours (and that’s if you have a willing partner who will suffer with you while you pod).

I’ll try this recipe again with frozen and defrosted broad beans. It will probably be fine. But this isn’t a recipe that sets my world on fire. It just didn’t have the excitement and the flavour I was expecting.

Sorry Maria, this is one recipe from ‘The Modern Vegetarian’ that I just didn’t enjoy making.

 

 

 

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