Broad Beans

Helmut Gote suggests you, depending on the occasion – to prepare broad beans skinned or possibly grandmother style. The other day he ate them the way grandma used to make them – in a restaurant, and it didn’t bother him at all that the “skin” was still on… There are many people who give broad beans a wide berth, but then they usually don’t know the little trick of how – with a little extra work – you can turn this rather coarse vegetable into a fine specialty.

Pick the beans from the pods and blanch them for five minutes in boiling hot salted water, then rinse with cold water and drain.

After washing and cleaning, cut the white and light green parts of the spring onions into small cubes and the bacon into very fine strips. Sauté both in a bowl with a little butter, season with salt and pepper, add the savory sprigs and extinguish everything with the whipping cream. Simmer on low heat for five minutes, then add the drained bean seeds, season the whipped cream with a little lemon juice, heat again and simmer on low heat for another five minutes, stirring occasionally.

At the end, the beans should be cooked, but still have bite, and the sauce slightly creamy. Season well and serve very hot.

This goes well with poultry as well as lamb, as well as briefly roasted

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