Green legumes

Green legumes Enlarge

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. 

Minted peas

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Minted peas

Pea mayonnaise

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Pea mayonnaise

Fresh pea gazpacho

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Fresh pea gazpacho

Stir-fry sugar snaps

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Stir-fry sugar snaps

Sugar snap granita

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Sugar snap granita

Pea mousse

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Pea mousse

Mushy peas

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Mushy peas

Broad bean open quiche

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Broad bean open quiche

Pea pesto

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Pea pesto

Legumes in jelly

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Legumes in jelly

Powdered peas

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Powdered peas

Sambal goreng beans

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Sambal goreng beans

BBQ mangetout juice

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BBQ mangetout juice

French bean jus

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French bean jus

Fresh peas

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Fresh peas