Creamed Broad Beans
4 Hot Vegetables Pork Accompaniment
unshelled Broad Beans
Rindless Streaky Bacon
Chicken Stock Cube
tbsp Plain Flour
pinch of Nutmeg
fl.oz. Single Cream
chopped Parsley to Garnish
Shell the beans. Boil the beans in salted water for 20 minutes or until tender.
reserving the cooking water.
Make up the liquid to 300ml/10 fl.oz with extra boiling water if necessary.
in the stock cube. Set aside.
Gently fry the bacon and onions in a dry frying pan for 10 minutes. Add the
and cook for 1 minute. Remove from heat and gradually stir in the reserved
little by little, stirring all the time. Return to heat and cook for a few
Stir in the beans, cream, salt, pepper and nutmeg and heat gently for 5-7
To serve - transfer to a serving dish, sprinkle with parsley and serve hot.
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