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Astrid's Broad Bean Puree If you've just ordered your vegetable seeds or are one of those amazingly organised people who sows broad beans in February then this is a recipe you'll want to hang on to!
½ Cup (120ml) extra virgin olive oil (more for drizzling) 2 large garlic cloves, chopped 1 tsp finely chopped fresh thyme & rosemary salt & pepper 2 TBS lemon juice or more 3 lbs ( 1 1/3 kilos) fresh broad beans (favas) shelled & peeled 1 Cup 250ml)water or light chicken broth
Shell beans, blanch for 1 min in boiled water, remove skins. Into a med skillet, add ¼ C (60 ml) oil, then garlic, herbs, half the salt & pepper, and sizzle until fragrant, 1 - 2 min. Add beans and stil until well coated. Add 1 C (250ml) water/chicken broth. Bring to boil, reduce heat and simmer uncovered until beans are tender, about 12 min. Puree in processor, adding rest of oil. Season with lemon juice, s & p as needed. Spread or pipe onto crostini, garnish with parmesan, chives, whatever If you can control yourself and stop digging into it with a spoon every time you open the fridge, this will keep for 3-4 days in there. |
Helen's Palmiers A flexible canapé. Can be made in advance and kept in an air-tight container. Best warm but still good at room temperature Ingredients
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