Friday, May 29, 2009

Sauteed Zucchini and Fava Beans with Mint and Tarragon

Lots of summer vegetables are showing up at the market such as green beans, tomatoes, peaches, and zucchini. Lots of zucchini actually, and here is my first recipe of the season. I had to add in fava beans, they will not be around for very long!My nine month old daughter has discovered she loves steamed zucchini chunks, it is her new favorite snack!

Sauteed Zucchini and Fava Beans with Mint and Tarragon
Serves 4 as a side dish
Early Summer

-1 1/2 pounds fresh fava beans
-1 1/2 tablespoons extra virgin olive oil
-2 shallot lobes, sliced thin
-8 small zucchini, sliced into thin rounds
-2 tablespoons chopped mint
-1 tablespoon chopped tarragon
-1 tablespoon butter
-salt and fresh ground white pepper to taste

Peel the fava bean pods and remove the beans. Bring a pot of water to a boil. Blanch the fava beans until tender, about 2-4 minutes for smaller, very fresh beans, longer for larger, older beans. Drain and shock under cold running water. Slip the beans out of their skins. Discard the skins and set the beans aside.

Heat the extra virgin olive oil in a large saute pan over high heat. When hot, add in the sliced shallots. Cook 2 minutes or until slighty soft and beginning to brown. Add in the zucchini and a little salt and white pepper. Saute, stirring frequently, until the zucchini are just tender and slightly brown, about 5 minutes. Add in the fava beans, mint, tarragon, and butter. Heat through and allow the butter to melt. Season to taste with salt and fresh ground white pepper.


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