Green legumes

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Legumes are the seed of the plant surrounded by a protective seed coat and include beans and peas. Legumes are known for their high protein values and are often used as an alternative for animal sources of protein. In order to be edible, legumes must always be cooked to soften the starch and cell walls.

Basic techniques: Blanching, roasting, stir-frying, drying, gratineeing, puréeing, infusing, marinating, deep-frying, ice cream, mousse.

Flavour combinations: Asparagus, beef, dill, artichoke, lamb, mint, potato, prosciutto, white fish, rosemary, pork, fatty fish, hard cheese, egg, bacon. 


Afbeelding van compositie: Pea and French bean yolk

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Pea and French bean yolk

Afbeelding van compositie: Pea mayonnaise

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Pea mayonnaise

Afbeelding van compositie: Pea mousseline

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Pea mousseline

Afbeelding van compositie: Fresh pea gazpacho

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Fresh pea gazpacho

Afbeelding van compositie: Stir-fry sugar snaps

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Stir-fry sugar snaps

Afbeelding van compositie: Sugar snap granita

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Sugar snap granita

Afbeelding van compositie: Bacon-wrapped haricots verts

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Bacon-wrapped haricots verts

Afbeelding van compositie: Pea mousse

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Pea mousse

Afbeelding van compositie: Broad bean open quiche

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Broad bean open quiche

Afbeelding van compositie: Pea pod and lemon verbena panna cotta

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Pea pod and lemon verbena panna cotta

Afbeelding van compositie: Pea pesto

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Pea pesto

Afbeelding van compositie: Legumes in jelly

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Legumes in jelly

Afbeelding van compositie: Powdered peas

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Powdered peas

Afbeelding van compositie: Sambal goreng beans

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Sambal goreng beans

Afbeelding van compositie: BBQ mangetout juice

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BBQ mangetout juice

Afbeelding van compositie: French bean jus

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French bean jus

Afbeelding van compositie: Double-podded broad beans

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Double-podded broad beans

Afbeelding van compositie: Fresh peas

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Fresh peas

Afbeelding van compositie: Bird's nest of mangetout chiffonade

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Bird's nest of mangetout chiffonade

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