Sunday 12 June 2011

Broad Bean Puree with Mint and Parmesan

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So, here's the next recipe from last week's dinner party as promised. Broad Bean Puree with Mint and Parmesan. Well, what can I say, it looks great and was delicious, but I'm not so sure I will be rushing to make it again soon.

The recipe calls for 1kg of frozen broad beans to be de-podded. Whilst I was busy removing the tough skins on every single one of them, Lucy called to see if I needed help and to ask how I was feeling. My answer: 'Like Cinde-fucking-rella!'. Saying that though, once you have overcome this tedious task, the recipe is superquick to finish off. I'll probably try it again using peas instead of beans.

You can serve it warm as a side or at room temperature as a topping for bruscetta. The recipe book also suggest serving it as a pasta sauce after thinning it with some of the pasta cooking water.

Broad Bean Puree with Mint and Parmesan (serves 4-6 as a side)

1kg frozen broad beans
3 cloves of garlic, chopped finely
2 lemons, grated zest of
24 mint leaves, finely chopped
4tbsp extra virgin olive oil
50gr freshly grated parmesan
salt, to taste
freshly ground black pepper, to taste
1-2tbsp water

Put your broad beans in a large bowl and cover with boiling water. Set aside until cool enough to handle.

De-pod the beans, by gently squeezing them out of their greyish outer skin from the grooved end. Discard the skins.

Place the beans and all other ingredients, except the water in a food processor (or you can use a stick blender like me) until you have a very thick puree. The mixture can be prepared ahead of time until this point and will keep in the fridge for up to four days.

When you are ready to eat, heat the beans in a pot, adding the water and stir until heated through.

Add more salt and pepper if needed.


Valerie Harrison (bellini) said...

It was probably worth every painstaking moment.

Gloria Baker said...

I love this purée! xgloria

chow and chatter said...

oh wow this looks amazing and love your comment made me smile

Susan@Holly Grove said...

If you grow your own broad beans next year, now you've got the veg-gardening bug, you'll be able to pick baby broad beans and they don't need podding and they taste so much better than frozen or even fresh ones from the greengrocer.
Recipe sounds delicious!

cocoa and coconut said...

What a great way to serve veggies up. I have never tried this way!

Ruth said...

What a great recipe. I'll have to try it. It must taste amazing with the mint!

Toyin O. said...

Looks yummy, thanks for sharing the recipe.

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masini second said...

Hmmm i think that it is a very good recipe that tastes delicious. In my opinion it is not a very difficult one, so i will give it a try. Thanks a lot for sharing.

JustHeather said...

If you use chick peas instead, it would be like a hummus.