Healthy Eating

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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

Method

  • 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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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