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Green beans and peas with garlic and mint crème fraîche

You'll need

100 gm unsalted butter, coarsely chopped 1 white onion, thinly sliced 2 garlic cloves, thinly sliced 400 gm green beans, trimmed 100 ml vegetable stock 150 gm podded peas (about 300gm unpodded)   Garlic and mint crème fraîche 1 head of garlic ½ cup (loosely packed) mint, coarsely chopped 200 gm crème fraîche


  • 01
  • For garlic and mint crème fraîche, preheat oven to 180C. Wrap garlic head in foil and roast until tender (25-30 minutes). Set aside until cool. Pound mint in a mortar and pestle until coarsely crushed, add roast garlic, pound to combine, then combine in a bowl with crème fraiche, season to taste and refrigerate until required.
  • 02
  • Heat butter in a large saucepan over low heat, add onion and garlic and sauté until tender (5-7 minutes). Add beans and stock, stir to coat, then cover and stir occasionally for 6-8 minutes. Add peas, cover and stir occasionally until beans and peas are tender and most of the stock is absorbed (5-7 minutes). Season to taste and serve with garlic and mint crème fraîche.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

"I'd love to re-create the beans and peas with garlic and mint crème fraîche that I enjoyed at Panacea in Adelaide. Would you ask chef Ben Quinton for his recipe?"
Lucy North, Cowandilla, SA

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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