Creamy Habas with Milk and Egg Yolks

Ingredients

• 500g (2 cups) fava beans, shelled 500g (2 cups) fava beans, shelled
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 egg yolks 4 egg yolks
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shelled fava beans to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the milk and bring to a simmer. Reduce the heat to low and let the fava beans cook in the milk for about 20 minutes, or until they are tender.
4. 4.
   In a separate bowl, whisk the egg yolks until smooth.
5. 5.
   Slowly pour a ladleful of the hot milk from the pot into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from curdling.
6. 6.
   Gradually pour the tempered egg yolks into the pot, stirring gently to incorporate them into the sauce.
7. 7.
   Season the dish with ground cumin, paprika, salt, and pepper. Stir well to combine.
8. 8.
   Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.
9. 9.
   Remove from heat and let the dish rest for a few minutes before serving.

Treat your ingredients with care...

• Fava beans — Make sure to shell the fava beans before using them in the recipe. If fresh fava beans are not available, you can use frozen ones as a substitute. Blanch the frozen fava beans before adding them to the dish.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked fava beans with the milk before adding them back to the pot.
• Serve the dish with crusty bread to soak up the creamy sauce.
• Garnish with fresh herbs like parsley or chives for added freshness.
• Adjust the spices according to your taste preferences. You can add a pinch of cayenne pepper for a hint of heat.
• Leftovers can be refrigerated and reheated gently on the stovetop. Add a splash of milk to loosen the sauce if needed.

Serving advice

Serve the Creamy Habas with Milk and Egg Yolks as a main course accompanied by a fresh green salad. The dish is best enjoyed hot, straight from the stove, with a sprinkle of fresh herbs on top.

Presentation advice

To enhance the presentation, arrange the fava beans in a shallow serving dish and pour the creamy sauce over them. Garnish with a sprinkle of paprika and a sprig of fresh herbs for a pop of color.