Friday, 2 August 2013

Broad Beans with Bacon, Parsley and Chervil.

this is a great starter, tapas or side dish.
Pod the beans and put in a steamer.
While the broad beans are steaming slice a rasher of bacon  and fry until crispy.
Take off the heat and drain off any exccess fat. Add the steamed beans and chopped herbs. Dress with a little oil and some good quality vinegar and serve.

I usually use mint in this recipe, but thought I would give parsley and chervil a try - I think the mint works slightly better (see older post).

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