Wednesday, April 22, 2009


These proportions are definitely loosey-goosey. From the German couple at the market with a consultation to Epicurious, using its “Spring Vegetable Saute” as a guideline. Blanched asparagus would be a nice addition, also you can sub fresh peas when the favas go out of season.

big pile fresh fava beans in shells, removed from their furry-insided homes
½ stick butter
bunch of spring onions, light and white parts, sliced
some garlic, minced
2 big handfuls of mushrooms (morels are classic but if too pricey, do shiitakes, which the mushroom guy recommended as an alternate)
big splash white wine
small handful chopped fresh mint
small handful chopped fresh parsley
other appealing herbs
salt and pepper

Steam fava beans for 8 – 9 minutes, then drain. When cool peel off this layer of skin. (yes, a lot of work, but good fun for kiddoes)

Heat butter in large skillet over medium heat. Add onions and sauté until softened. Add garlic and sauté a minute. Add mushrooms, raise heat a bit and sauté until they are shrinking. Add wine and cook until it is reduced. Add beans, herbs, salt, pepper and stir to combine and heat the beans through. Serve warm.

No comments:

Post a Comment