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Broad Beans with Fennel

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

I asked to be able to feature more of their recipes as I consider that they have an excellent selection which are clearly laid out and interesting - making them one of the leading UK recipe sites.


600g / 1 1/4lb Shelled Broad Beans
1 Large Onion
3 tbsp Oil
3 tbsp Parsley, chopped
50g / 2oz Fennel tops, chopped

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

  • 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.

  • 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.
  • 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.

  • Wash the beans and blanch in lightly salted water for 5 minutes. Drain.

  • 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.

  • Bring to the boil and simmer gently for 30 minutes. Serve immediately.

Serves 4
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