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Buttered Fava Beans
Févettes au Beurre Frais
A Recipe From: Provence
Fava beans at their simplest, and their best, as prepared by master chef Roger Vergé who ran the Moulin de Mougins for 34 years.

Skill Level: Easy
Serves: 4

Directions
Shell the fava beans. Blanch them 3 minutes in boiling water, drain and rinse in cold water to cool. With the tip of a knife (our your thumbnail), slit the translucent skin covering the bean, peel off and discard. In a shallow pan, bring the chicken stock to a boil; add the fava beans, 1 Tbsp of butter and the savory. Boil over high heat for 5 minutes. When only 2 Tbsp of the cooking liquid remain, add 3 Tbsp butter and the parlsey. Let the sauce boil so that the butter emulsifies and becomes creamy. Season with salt and pepper to taste; serve immediately.

Sylvaine's comments
Although shelling fava beans is a bit time consuming, they are well worth the work! Make sure the shells feel full: you should be able to see the shape of the individual beans. Perfect Spring accompaniment to grilled lamb chops.

Recipe Contributed By
Roger Vergé; Vegetables in the French Style

Recipe Category: Vegetables


Ingredients
5 lbs fava beans
1 cup chicken stock Available Online
4 Tbsp butter
1/2 tsp dried savory
2 Tbsp chopped fresh parsley
Salt and pepper




Items Available For This Recipe


Chicken broth concentrate 12 oz

$7.95    ( Item: #1690)



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