Broad beans in tarragon cream sauce

Serves: 4

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Total Time: 6

Prep Time: 1

Cook Time: 5

• Serves 4
• 400 gram(s) broad beans, podded and skinned
• 200 ml double cream
• 1 teaspoon(s) finely chopped fresh tarragon
• salt and freshly ground black pepper

Method

1. The beans, bathed in tarragon-flavoured cream, are both vegetable and sauce, so work well with plainly roasted, grilled or pan-fried meat. Try them with smoked loin of pork. To substitute half a teaspoon of dried tarragon, infuse it in the cream and strain before cooking the beans.
2. Put all the ingredients in a heavy saucepan. Heat gently, then simmer until the beans are tender - about 10 minutes. Stir in a little milk or water if the cream is becoming too thick before the beans are tender. The dish should still be quite liquid when ready. Recipe by Shona Crawford Poole

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