This recipe really is the result of madly buying the beautiful spring produce at our Farmers’ Markets, without much (any!) planning – well that is nothing unusual as fresh produce, no matter the season, always seduces me and I regularly end up with an excess of it, which results in some wonderful vegetable feasts.
As tomatoes aren’t in season yet, I have used a can of cherry
tomatoes to marry the ingredients and to add colour, canned diced tomatoes would work just as well with only a slightly different
As the leeks are young and slim, I have cut them into 2.5 cm chunks, which means they are still distinguishable in both appearance and flavour in the finished dish – it rather delicious to get a mouthful of sweet braised leek.
Braised Broad Beans, Leeks & Fennel with Dill
If serving as a vegetarian main, accompany with crusty bread to mop up the juices and maybe a salad of mixed leaves on the side.
Serves 4 as a side dish or 2 as a vegetarian main
1 medium red onion, chopped
1 medium fennel bulb, thinly sliced
1 clove garlic, crushed
4-6 young leeks, cut into chunks
400g can cherry tomatoes
500g fresh broad beans, shelled
¼ cup chopped dill
1 Place oil, red onion, fennel and garlic in a frying pan over a medium heat, cover and cook, stirring frequently, for 8-10 minutes or until onion and fennel starts to soften.
2 Add leeks, cover and cook, stirring occasionally, for 4-5 minutes longer or until leeks just start to soften.
3 Add tomatoes; bring to simmering and simmer, uncovered, for 5 minutes to reduce slightly.
4 Mix in broad beans and cook, stirring occasionally, for 5 minutes longer or until broad beans are cooked. Stir in most of the dill, reserving some to scatter over finished dish, if desired.
Happy cooking and eating.
Recipe by Rachel Blackmore
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