Broad beans and peas with cream and garlic

Name: Broad beans and peas with cream and garlic
Cook time: 30 min
Yield: 4
Ingredients: 30ml olive oil; 3 cloves garlic, finely sliced; 3 sprigs thyme; Splash white wine; 4 cups broad beans, podded, boiled, then skins removed; 1½ cup peas, fresh or frozen; 120ml cream; 30g butter; 1 handful flat-leaf parsley leaves, picked and torn; 1 handful finely grated parmesan; Salt and freshly ground black pepper

Karen Martini

November 9, 2012

Serve with roast chicken: Broad beans and peas with cream and garlic.Marina Oliphant

easyTime:< 30 minsServes:4

This dish is perfect with roasted poultry. You can also toss the peas and broad beans through pasta with chopped cooked prawns and add a squeeze of lemon just before serving.

Ingredients

30ml olive oil
3 cloves garlic, finely sliced
3 sprigs thyme
Splash white wine
4 cups broad beans, podded, boiled, then skins removed
1½ cup peas, fresh or frozen
120ml cream
30g butter
1 handful flat-leaf parsley leaves, picked and torn
1 handful finely grated parmesan
Salt and freshly ground black pepper

Method

In a medium pan over a medium heat, add oil and cook garlic and thyme for one minute until fragrant.
Add wine and simmer for 20 seconds then add broad beans, peas, cream, butter and parsley and bubble until butter is melted.
Throw in parmesan at the last minute, season with salt and pepper and serve with roast chicken.