Spring Broad Bean Pâté
Perfect with steamed fish, on new potatoes, to eat with salad leaves and sprouts or thin rye crisps. This has a little bit of work in the beginning but it’s well worth it. I consider double peeling broad beans an act of love for those I am feeding.
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Pop the broad beans from their pods
  2. Peel, blanch the broad beans
  3. Then and peel again — they are much nicer like this — discard the skins.
  4. Combine the peeled broad beans with the remaining ingredients.
  5. Blend to a coarse pâté texture.
  6. Dollop beside a piece of steamed fish, on new potatoes or eat with salad leaves and sprouts.

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