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Article: Gastro pods ; One of summer's most versatile vegetables, the broad bean brings a fresh touch to classic dishes, says Mark Hix. Photographs by Jason Lowe
- Article from:
- The Independent (London, England)
- Article date:
- July 7, 2007
- Author:
CopyrightCopyright 2007 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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I find podding broad beans quite therapeutic - although it's
always a bit disappointing when you discover that the yield amounts
to less than a third of what you bought; a carrier bag full of broad
beans will barely feed six people, and if you also have to shell
them, then you can halve that amount again.
But you don't have to remove every shell from every last broad
bean (unless they are enormous). Obsessively shelling broad beans
for the sake of it is a cheffy kind of thing, and guess what - I've
even seen chefs removing the outer skin from peas, which is crazy,
in my view. But I like a combination of tiny beans with the skin
left on and larger ones with the skin removed; you get two ...