For 2 servings

  • 1 kg broad beans unpeeled
  • 1 clove of garlic
  • 180 ml Vegetable Stock
  • 60 ml hemp oil
  • salt
  • 200 g broccoli
  • 2 branches of (red) basil
  • 20 g pickled red onions (cook book p.213)

We're harvesting baskets full of peas and broad beans in the garden these days. In our new cookbook "Erde, Salz & Glut" there are some favourite recipes with these ingredients, like the puree of grilled broad beans (p.59). For this, we like to place the beans on a grill over the embers at the end of a barbecue evening and process them further the next day. Grilling them in their own pod gives the beans a great smoky flavour and a slightly mealy texture, which is ideal for the puree. However, the broad beans can also be roasted in the oven at 220°C on the top rack for about 20 minutes. For a smoky flavour, the bean purée can then be seasoned with smoked salt.
Another favourite at this harvest time are the roasted peas on einkorn wheat flatbread (p.54) or roasted fennel with peas, broad beans and sourdough bread (p.73).

Grill the beans in their pods on a grill rack over the fire for 10-15 minutes until they are soft inside. (Some of the pods will already be burnt.) Allow to cool, remove the beans from the pods and remove the white skins.
Coarsely chop the garlic. Heat the vegetable stock in a small saucepan. Mash the beans and garlic in a large mortar or puree with the hemp oil and add the vegetable stock gradually until you have a fine puree. Season the bean purée with salt, return to the pot, cover and keep warm, beside the heat.
Divide the broccoli into small florets, blanch in salted water for 2-3 minutes, then drain. Grill the broccoli on a grill rack over the fire or in a grill pan for 1-2 minutes.
Pinch the basil leaves from the stems. Arrange the broccoli on the bean puree and garnish with pickled onions and basil.

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