315. Parsley Sauce
The second variation on the béchamel recipe is for parsley sauce, which is "heavenly... to blanket broad beans". To turn ordinary béchamel into white sauce, you infuse parsley stalks with the milk, and add blanched and chopped parsley leaves when you pour the strained milk into the butter-flour mixture.
We had the parsley sauce broad beans thing for lunch today, to bulk out a lunch of leftovers (vegetable soup and Clarice's cheesy aubergine bake).
I used one frozen packet of broad beans, boiling them for a couple of minutes, letting them cool, adn then removing the tough outer skin from each bean. You'd think that this would be the type of kitchen task that I'd avoid like the plague. However, I really, really love broad beans. The tough skin would simply impede the swift enjoyment of the tender bean within.
Broad beans in bowl, discarded skins in LK coffee cups.
And here is our lunch - crusty bread, broad beans and parsley sauce, leftover aubergine bake and vegetable soup. How delicious! And vitamin filled!
broad beans blanked in parsley sauce
The parsley sauce was really good on the broad beans, but it seemed a bit of a palaver - I don't know if I'd bother making the whole thing just for a regular lunch. However, for an occasional meal, it's a nice change from the usual.