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Winter pea & bean braise
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Celebrate the season with a classic British side dish bursting with hearty flavors.
Ingredients:
  • 25g butter
  • 2 large French shallots, finely chopped
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) dry white wine
  • 125ml (1/2 cup) chicken style liquid stock
  • 250g green beans, trimmed, halved
  • 230g (1 1/2 cups) frozen peas, thawed
  • 235g (1 1/2 cups) frozen broad beans, thawed, peeled
  • 125.00 ml fresh mint leaves, shredded
  • 1 lemon, zested
Instructions:
  • In a large frying pan over medium-low heat, melt butter. Add shallot and garlic, season with salt, and cook, stirring, until soft, about 5 minutes. Stir in wine and simmer until evaporated, about 3-4 minutes.
  • Add the chicken stock to the pot and bring it to a vigorous boil. Mix in the green beans, then cover and cook for 3 minutes. Introduce the peas and broad beans, cover and continue to cook for 2-3 minutes until the vegetables reach a tender-crisp texture. Transfer the mixture to a serving dish and garnish with shredded mint and lemon zest.

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