Broad Bean Ragu

A perfect match for chicken, Bryn Williams' buttery side dish is enhanced with flavours of tarragon and shallot
By Bryn Williams
Broad Bean Ragu
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: medium

Ingredients

  • olive oil
  • 1 banana shallot, finely chopped
  • 50 g butter
  • 100 ml hot chicken stock
  • 150 g double-podded broad beans
  • 1 sprigs tarragon, chopped

Method

1. Sweat the shallot in a hot frying pan with a little olive oil until softened.

2. Whisk in the butter and the hot stock to form a smooth sauce.

3. Add the broad beans to the pan and coat in the sauce. Cook for 2 minutes or until tender.

4. Serve the broad beans with the tarragon sprinkled on top.

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