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French beans, mustard and shallots
Serves 2-4 Starters and mains
Ingredients
- 20g pumpkin seeds
- small knob of butter
- olive oil, to fry
- 2 medium banana shallots, finely sliced lengthways
- 75ml white wine or vegetable stock
- 150g French beans
- 100g peas (frozen or fresh)
- 1 tarragon sprig, leaves finely chopped
- 10g flat-leaf parsley, finely chopped
- 75g crème fraîche
- 1tsp Dijon mustard
- 10g chives, finely chopped, or extra parsley
Method
Put the pumpkin seeds in a medium frying pan and toast over a medium-high heat until beginning to colour and pop, then set aside in a bowl.
Heat the butter with a little olive oil in the same pan over a medium heat, add the shallots and cook until softened and beginning to colour. Add the wine or stock and cook for 1 minute, then add the beans and peas. Cook for 2 minutes or until just cooked – the French beans should still be al dente.
Stir in the tarragon and parsley and remove from the heat. Whisk together the crème fraîche and mustard in a bowl and add to the pan off the heat. Mix well and season with salt and black pepper. Serve warm on a platter, scattered with the toasted pumpkin seeds and the chives or extra parsley.
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