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Broad Beans with Fennel Veg HT HD 90mins Serves 4 Hot Vegetarian Vegetables Herbs Hors d'oeuvre Appetizer Starter Eggless
Ingredients For the Bechamel Sauce Half a small Onion, chopped Half a carrot, chopped Half a stick of Celery, chopped 1 Bay leaf 300ml/10 fl.oz Milk 25g/1oz Plain flour Salt, Pepper and Nutmeg Other ingredients 600g/1 ¼ lb Shelled Broad Beans 1 Large Onion 3 tbsp Oil 3 tbsp Parsley, chopped 50g/2oz Fennel tops, chopped
Instructions 1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain. 2. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time. 3. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously and once thickened, cook for a further 1-2 minutes. Season to taste with salt, pepper and nutmeg. 4. Wash the beans and blanch in lightly salted water for 5 minutes. Drain. 5. Peel and slice the onion and cook in the oil until golden brown. Add the beans, parsley, fennel tops and sauce. Mix well and add more salt if necessary. 6. Bring to simmering point and simmer gently for 30 minutes, stirring from time to time. Serve immediately.
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