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Broad beans and peas with cream and garlic

Karen Martini
Karen Martini

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Serve with roast chicken: Broad beans and peas with cream and garlic.
Serve with roast chicken: Broad beans and peas with cream and garlic.Marina Oliphant

This dish is perfect with roasted poultry. You can also toss the peas and broad beans through pasta with chopped cooked prawns and add a squeeze of lemon just before serving.

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Ingredients

  • 30ml olive oil

  • 3 cloves garlic, finely sliced

  • 3 sprigs thyme

  • Splash white wine

  • 4 cups broad beans, podded, boiled, then skins removed

  • 1½ cup peas, fresh or frozen

  • 120ml cream

  • 30g butter

  • 1 handful flat-leaf parsley leaves, picked and torn

  • 1 handful finely grated parmesan

  • Salt and freshly ground black pepper

Method

  1. In a medium pan over a medium heat, add oil and cook garlic and thyme for one minute until fragrant.

    Add wine and simmer for 20 seconds then add broad beans, peas, cream, butter and parsley and bubble until butter is melted.

    Throw in parmesan at the last minute, season with salt and pepper and serve with roast chicken.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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