Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 13

As a pod vegetable, broad beans are valuable food. They contain vitamins A, C, and B 1, and good vegetable protein. Freshly picked, when young, they are really delicious.

Steamed, or boiled in a little salted water, they soon become tender, but be sure to leave on the outer skins of the seeds. Many people make the mistake of peeling away this covering skin, which deprives the dish of much flavour and food value.

Serve cooked broad beans with a little melted fat and a sprinkling of fresh chopped parsley. When a little older, they taste good in a parsley sauce, or with piquant flavouring.

Young broad beans are also good eaten raw in a salad.