Spring daude with asparagus, broad beans and ginger
By Le Creuset - Borgerhoff & Lamberigts
Ingredients
- 14 green asparagus
- 500g broad beans
- 5 spring onions
- 4 cm ginger
- 2 cloves of garlic
- 1 tablespoon olive oil
- 100 ml sherry
- 125g wheat
- 2 bay leaves
- 200g frozen peas
- 600 ml stock (chicken)
- ice cubes
- Freshly ground pepper
- salt
- 1 bunch of mint
- 1 bunch of parsley
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Cut off the tips of the asparagus (about 2cm) and throw away the stalks. Shell the beans, slice finely the spring onions. Grate the ginger and garlic.
Step 2
Heat oil in a casserole on medium heat.
Fry the garlic and ginger for 1 minute.
Step 3
Add the wheat, vegetables and bay leaves. Cook for 4 minutes, stirring occasionally. Add the stock and cover.
Step 4
Fill the lid with ice and place upside down on the casserole. The condensation with keep the vegetables moist.
Simmer for 10 to 12 minutes.
Step 5
Salt and pepper. Just before serving, sprinkle with mint and parsley.
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