Chef's Recipes

Green beans and peas with garlic and mint crème fraîche

Australian Gourmet Traveller recipe for green beans and peas with garlic and mint crème fraîche by Panacea restaurant in Adelaide.

By Ben Quinton
  • Serves 4
  • 10 mins preparation
  • 55 mins cooking plus cooling
Green beans and peas with garlic and mint crème fraîche
Green beans and peas with garlic and mint crème fraîche

"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

Request a recipe
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.

This dish is great served with a char-grilled eye fillet or roast lamb.

Ingredients

  • 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 mint, coarsely chopped (loosely packed)
  • 200 gm crème fraîche

Method

Main
  • 1
    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.
  • 2
    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.

Notes

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

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  • Author: Ben Quinton