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Creamed Broad Beans    HT   ACC    45mins

Serves 4    Hot   Vegetables  Pork   Accompaniment   Eggless  



900g/2lb unshelled Broad Beans

50g/2oz Rindless Streaky Bacon

1 Chicken Stock Cube

2 Onions, chopped

3 tbsp Plain Flour

Salt and Pepper

A pinch of Nutmeg

300ml/10 fl.oz. Single Cream

Freshly chopped Parsley to Garnish




1. Shell the beans. Boil the beans in salted water for 20 minutes or until tender. Drain, reserving the cooking water.


2. Make up the liquid to 300ml/10 fl.oz with extra boiling water if necessary. Crumble in the stock cube. Set aside.


3. Gently fry the bacon and onions in a dry frying pan for 10 minutes. Add the flour and cook for 1 minute. Remove from heat and gradually stir in the reserved water, little by little, stirring all the time. Return to heat and cook for a few minutes until thickened.


4. Stir in the beans, cream, salt, pepper and nutmeg and heat gently for 5-7 minutes, stirring constantly.


5. To serve - transfer to a serving dish, sprinkle with parsley and serve hot.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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