Broadbean and Spring Onion Dip
As Flossy sat podding the beans, she said that the downy inside of the broadbean pod is like a sleeping bag you really want to get into. We just ate the dip straight from the bowl (with pear cider) but we wished we had, had some toasted pitta. Later I had it with sticks of carrot. (Unheard of for me.)
1.5 kg Fresh broad beans in pod (or 360 g podded weight or 200 g podded and skinned weight)
4 spring onions
4 tablespoons extra virgin olive oil
1-2 garlic cloves
25 g parmesan, finely grated
small bunch mint, about 5 g with stalks
Sea salt flakes and freshly ground black pepper
1. Pod beans, then bring a large pan of salted water to a boil, drop in the podded beans and cook for about 2 minutes or until just tender. Refresh in cold water to cool down. Drain then pop them all out of their skins. The centre with be emerald green in colour.
2. Slice the spring onions finely and tip into a bowl. Stir in the extra virgin olive oil and crushed garlic and season with salt and pepper. Chop the leaves of the mint finely, then stir into the bowl with 2/3 of the parmesan.
3. Whiz the broad beans up in a food processor until a puree. Scrape into a bowl and then stir in ¾ of the spring onion mix and season to taste. Serve scattered with the remaining spring onion mix and grated parmesan.
Nb. Some supermarkets keep frozen which are great when not in season. No need to defrost but boil to heat through completely, then drain, refresh and pop out of skins as above.Later that night……..