There are two kinds of people in the world. This is for the other kind. As you can see, there's asparagus. Not everyone loves asparagus. There are Brussels sprouts. And a LOT of people have an issue with sprouts. And then there are broad beans. Again, not on many 'best vegetables ever' lists. Maybe it's because some people have only had them when they're too old and floury. Maybe because they've been served with the skin on - and the skin does them no favours. I did them two ways here - served steamed and then also puréed with extra virgin olive oil. A chef mate from Sydney, Steve Manfredi, introduced me to this method many years ago. If you've never had broad beans prepared this way, you're in for a treat ... unless you're one of the other kind of people in this world.
STEAMED SPRING VEGETABLES WITH BROAD BEAN PUREE
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