Taste - - Eat -

IS THERE A bet­ter veg­etable to her­ald the com­ing of spring than the su­per-ver­sa­tile broad bean? Ad­mit­tedly, they take a bit of time to prep, but the del­i­cate, nutty flavour is worth the ef­fort. They work well with clean flavours like fresh spring herbs, lemon juice, leafy greens, mild cheeses such as moz­zarella and feta, and cherry toma­toes. Use them in risot­tos, pasta, stews, soups, salsa and sal­ads or mash them with a knob of but­ter. Try the snap­per with braised peas & broad beans on page 72.

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