Broad beans were eaten by the Egyptians and Romans and have been cultivated in Britain for hundreds of years. They were often served at feasts in the sixteenth and seventeenth centuries.
700 Gram Fresh broad beans (1 1/2 lb) or 225g (8 oz) frozen
2 Medium Carrots, peeled and cut into chunks
2 Medium Parsnips, peeled and cut into chunks
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Milk (1/2 pint)
2 Tablespoon Fresh herbs chopped
1 Teaspoon English mustard
2 Tablespoon Porridge oats
50 Gram Double Gloucester cheese, grated (2 oz)
25 Gram Mixed nuts, chopped (1 oz)
Shell the fresh broad beans, if using, then cook in boiling water for 5 minutes.
Add the carrots and parsnips to the beans and continue to cook for 10-15 minutes or until the vegetables are tender. If using frozen beans, add for the last 5 minutes of cooking. Drain well.
Put the butter, flour and milk into a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer the sauce for 1-2 minutes.
Stir in the herbs, mustard and the vegetables. Simmer for 2-3 minutes, until heated through, then divide between two individual flameproof dishes.