Broad Beans with Fennel

12 May

Fennel tops are often thrown away, which is such a waste of a wonderful vegetable, or pot-herb. Looking for ways to use them I found that the lovely aniseed flavours of fennel work really well with broad beans. Here are two variations of broad beans stewed in olive oil with shredded fennel tops. You can serve this vegetable dish as a side, as one of a group of small mezze or tapas, on rice or on a bed of leafy salad.

Serves 2 Prep / cook 10-15 minutes

  • Broad Beans (shelled)
  • handful fennel ferns (or other herbs such as dill, parsley, or tarragon)
  • 2 cloves garlic
  • olive oil
  • salt & cracked black pepper
  • lemon juice

Put a wide pan on the hob to heat up and add a thick layer of olive oil. Bash up the garlic and throw it in along with a little sea salt and cracked black pepper. After a minute or less throw in the beans and cook gently until the beans are soft. Meanwhile wash and finely chop the fennel ferns and throw these into the pan once the beans are ready. Stir once or twice to wilt the fennel then serve with a little squeeze of lemon juice.

For a delicious creamy version stir in some crème fraîche at the last minute, stir to warm through and serve.
originally posted 12/5/2008


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