Explore the rising trend of seaweed in the May issue of Santé magazine. As a culinary expert drawing from Lisette Kreischer's acclaimed book Vegetables from the Sea, this simple dulse and broad beans recipe showcases seaweed's umami depth and nutritional benefits—perfect for health-conscious home cooks.
Serve this vibrant dulse and broad beans dish alongside light pasta, a crisp green salad, or double the portions for a comforting stew over mashed potatoes.
Ingredients for 4 servings
Preparation (about 20 minutes)
• Thoroughly rinse the dulse to remove any brine, pat dry, and cut into bite-sized pieces.
• Heat a splash of olive oil in a pan over medium heat. Sauté the shallots for 3 minutes until golden. Add garlic and cook for 1 minute. Stir in broad beans, dulse, and thyme; fry for 2 minutes.
• Deglaze with lemon juice and soy cream. Cover partially and simmer on low for 5 minutes until beans are tender.
• Pat capers dry. In another pan, heat olive oil; fry capers (carefully) and sage leaves until crispy.
• Plate the dulse mixture, top with crispy capers and sage, then season with sea salt and black pepper.
Recipe from Vegetables from the Sea by Lisette Kreischer (€24.99 via AKO).
Photography: Lisette Kreischer | Styling: Roos Rutjes
