Olive oil dishes
A welcome sign of spring, this dish combines fresh broad bean pods cooked in olive oil with onion and dill. Lemon brings out the delicate flavor of the pods and the freshness of the generous helping of dill.
Trim the ends and remove the strings from the fresh broad bean pods, then cut them up. Leave in lemon water to prevent discoloration.
Heat the olive oil in a saucepan and sauté the onion until soft.
Add the drained broad bean pods, granulated sugar, salt and hot water. Cover and cook over low heat until the pods are tender. Warning: use only a little water.
Just before removing from the heat, add the lemon juice and half the chopped dill. Once cool, serve with the remaining dill.
Important: trim the ends and remove the strings from the fresh broad bean pods; tough strings remain unpleasant in the mouth. After cutting the pods, leave them in lemon water to prevent discoloration. Cook with a little water and serve at room temperature. Vegan.
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