soup of what’s leftover from the artichokes
27 March, 2018
Bats
30 April, 2018Winter Recipe
SAUTÉED FAVA BEANS WITH SNAP PEAS AND TUPINAMBO PURÉE
We thank Valen Mongay from Restaurant “La Salseta” in Sitges for this recipe he proposes with our products of Sències Can Girona. Vegetarian, healthy and perfect for springtime.
Ingredients for 4
- 5 kg of beans in their pod
- 1 bunch of tender garlic
- 1 bunch of tender onions
- virgin olive oil
- 10 gr. of salt
- 5 gr. of sugar
- fresh mint
- 100 gr. of snap peas
- 150 gr. of Jerursalem artichokes
- 3 small onions
Instructions
- Shell the fava beans, remove the first skin of the tender garlic and cut the roots. Peel the tender onions and chop them fine. Stirfry onion and tender garlic in a casserole with olive oil. Add the beans, mint, sugar and salt. Cover the casserole and watch while they simmer. Prepare the snap peas by removing the lateral fiber they may have, as well as the tips.
- Peel the onions and cut them in half. Separate each layer carefully without breaking it. Skirt them in boiling water and add some vinegar. Chill in ice water.
- Clean the Jerusalem artichokes, cut them into regular pieces and boil them in salted water. When cooked, crush them. Put the puree inside each layer of onion.
- Place the beans on a plate once cooked. Put the onions with the purée on the side and top with the snap peas that you have previously scalded in boiling water for a few seconds.