Prep : 10 Minutes
Cook : 10 Minutes
Serves : 4
- 350g broad beans (fresh or frozen)
- 1 pot fresh oregano
- 400g can cannellini beans, drained and rinsed
- 1 clove garlic, roughly chopped
- 200ml crème fraiche
- 400g mixed baby vegetables, trimmed (asparagus tips, carrots, leeks, courgettes)
- 1 tsp Dijon mustard
This Spring Vegetables recipe is a delightful and nutritious vegetarian dish which can be paired with a meat of your choice for added versatility. Whether you're a plant or a meat lover, this recipe is a fantastic addition to your culinary repertoire.
How to Make a Spring Vegetable Medley With a Broad Bean Pureé:
Begin by preparing your Spring Vegetables. First, bring a pot of water to a boil.
While the water is heating up, take 4 sprigs of Oregano and set them aside for garnish. Then, finely chop the remaining oregano, reserving 2 tablespoons for later use.
Once the water is boiling, add the broad beans and cook for 3-4 minutes until they become tender. Then, use a slotted spoon to remove the beans from the boiling water.
In a food processor, combine the boiled broad beans, cannellini beans, garlic, 3 tablespoons of crème fraiche, and the chopped Oregano. Blend until you achieve a smooth puree. Season the puree to taste with your preferred seasonings.
In the same pot of boiling water, add the assorted Spring Vegetables. Cook them for approximately 5 minutes or until they are tender. Then, drain them thoroughly.
While the vegetables are cooking, heat the remaining crème fraiche and Dijon mustard in a frying pan. Add in the reserved chopped Oregano, creating a flavourful sauce.
Once the vegetables are done, toss them in the creamy sauce until they are evenly coated.
For the finishing touch, garnish your dish with Oregano sprigs.
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