Broadbean CropShare #2: Creamed broad beans with yoghurt and roasted hazelnuts on crostini

Posted on June 9, 2020 Updated on April 2, 2021

This is the second recipe we are contributing to the #Stayhomeeatveg crop share by Global Gardens project. You can read Lia’s blog on Global Gardens Website News Section from 10/06/2020 where she talks about what this crop means to her and shares tips and ideas on cooking with fresh broad beans.

Creamed broad beans with yoghurt and roasted hazelnuts on crostini

You will need three crostini slices for this recipe too. For the Crostini all you need is finely sliced bread (up to 2cm) brushed with olive oil and toasted on a really hot non stick pan. Now for the topping.

What (three portions):

• 100g shelled and double podded green broad beans
• 10g butter (nearly a Tbsp)
• Pinch of salt
• 70 to 100g Greek or other yoghurt
• Savory herb leaves (optional)

How:

• Take a handful of whole hazelnuts, place in a baking tray and bake for 10 minutes on a hot oven (200 degrees Celsius). Remove to a plate and cool down.
• You will need around 300g broad beans in pods to yield 100g double podded beans.
• Remove the bean seeds from the pod. Keep the pods aside to make delicious fritters on the same day.
• Blanche the beans in boiling water for at least 3 minutes. Cool and remove the shell. Here is how to do it.
• Melt the butter in a non-stick pan, toss the split beans in with a pinch of salt and stir fry for a couple of minutes.
• Mash with a hand masher in the pan on really low heat.
• Take of the heat and whilst still warm, add the yoghurt (and savory if using) and mash to a creamy consistency.
• Peel the skin off the hazelnuts by rubbing between your hands. Roughly chop or grind.
• Place a thick layer of Fava/creamed broad beans on each crostini. Top with the hazelnuts and some freshly ground pepper if you prefer.