Rustic Broad Bean Puree

11:30 am on 4 October 2010

(Serves 10-12 as a snack)


  • 450 grams broad beans, peeled
  • 1 fennel bulb, washed and sliced, tops reserved
  • ¼ cup extra virgin olive oil
  • 1 shallot or ¼ onion, finely sliced
  • 1-2 cloves garlic, crushed
  • sea salt


Heat the olive oil in a sauté pan and add the onion. Cook over a low heat until it starts to soften.  Add the fennel and continue cooking until both are very tender – this will take 10 or 15 minutes. Add the garlic and a few of the fennel tops, chopped.

Add the broad beans and ¼ cup of water.

Cook over a low heat until the beans are soft. Season and remove from the heat. Blend briefly to a coarse purée. 

Serve piled onto grilled bread that has been rubbed with a cut clove of garlic and drizzled with good olive oil.

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