Pawaru-Grahmata

№ 26VI. nodaļa

Zaļas pupas

Broad beans with parsley butter

  • Serves 4
  • about 40 minutes, with shelling
  • Melnraksts · vēl nav izmēģināts

1796Sallas puppas,

Modernizētslpp. 254 · PDF 268
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Shell the beans. Look at the dark eye along the edge of each bean: if a scrap of stalk is still attached, pick it off.
  2. Drop the beans into a pan of fast-boiling salted water and boil for 3–6 minutes, until tender (older, larger beans take longer). Drain; the water will be dark grey.
  3. Return them to the pan with the butter, parsley, a little salt and pepper and stew gently for 3–4 minutes, shaking the pan, until glossy. Serve.
  4. With cream and crayfish: after step 2, simmer the cream with the butter for 2–3 minutes, until slightly thickened. Add the beans and crayfish tails and heat gently for 2–3 minutes. Season.

Notes

What the book says vs. what we added

shelling, removing the "little crest at the heads" so the beans don't turn bitter, boiling in salted water, throwing away the dark water and stewing with washed butter, parsley, salt and pepper, or stewing them in cream with butter and crayfish tails, are the book's. The amounts and times are ours.

Which beans

pupas here are broad beans (fava beans). Their cooking water does turn very dark, as the book says. The book calls French beans turku pupas (06-027, 06-028).

The "little crest"

we read it as the scrap of stalk that sometimes stays on the bean's eye. If you prefer, slip the beans out of their pale skins after boiling (double-podding); the book doesn't do this.

Washed butter

salted butter rinsed in cold water to remove the salt. Use unsalted butter.

Safety

people with G6PD deficiency (favism) must not eat broad beans.

Crayfish

frozen cooked crayfish tails are easy to find; prawns are a fair substitute.

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