Broad beans with preserved snow vegetable

Broad beans with preserved snow vegetable

By
From
Supernormal
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
2 tablespoons grapeseed oil
350g podded broad beans, blanched and peeled, (from 500 g unshelled beans)
1 garlic clove, finely chopped
2 tablespoons finely chopped preserved snow vegetable
3 spring onions, thinly sliced, white part only
2 bunches mustard leaf, trimmed and washed
1/2 lemon
sea salt

Method

  1. Heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Sauté half the broad beans for 3 minutes, then transfer them to a bowl and mash them roughly with a fork.
  2. Reduce the heat and gently cook the garlic in the remaining oil, then add the rest of the broad beans and cook for 3 minutes. Add the crushed broad beans, snow vegetable, spring onion and mustard leaf, cooking until the leaves are just wilted. Season with a squeeze of lemon juice and sea salt to taste then serve.
Tags:
super normal
andrew
mcconnell
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