We have just a few broad beans left from our pick this week, and to shake things up a bit, I make a Tuscan Broad Bean Puree, full of butter and cream or milk. Quite decadent, but then there was only enough for both of us to snack on at afternoon tea time. Delicious! And quite different to the other purees of Broad Beans that we have made.
This is an excellent way of serving broad beans when the beans are no longer young and tender. The beans are double peeled and simmered till tender, then pureed with butter and milk or cream.