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/ 1 1/4lb Shelled Broad Beans
1 Large Onion
3 tbsp Oil
3 tbsp Parsley, chopped
50g / 2oz Fennel tops, chopped
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
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.
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.
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.
the beans and blanch in lightly salted water for 5
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.
to the boil and simmer gently for 30 minutes. Serve