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Broad Beans and Bacon in Cream Sauce

Dicke Bohnen in Specksobe, Recipe from Germany

ingredients

serves 10
1.5 kg broad beans
salt
chopped savory
parsley
Cream Sauce
egg yolks
150 g of fried lardons of bacon
150 g cooked shredded savoy cabbage

method

1. Cook 1.5 kg broad beans in salted water flavoured with chopped savory and parsley.

2. Drain and add to Cream Sauce finished with a liaison of egg yolks.

3. Mix with 150 g each of fried lardons of bacon and cooked shredded savoy cabbage.

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