Purée of Broad Beans
This light, fluffy green purée would be an excellent accompaniment to any pork or bacon dish, and is a lovely partner to some good pork sausages.
|2 lb (900 g) broad beans, shelled|
|1 oz (25 g) butter|
|2½ fl oz (65 ml) single cream|
|freshly grated nutmeg|
|sea salt and freshly milled black pepper|
|a few snipped chives|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
Place the beans in a steamer sprinkled with salt, or else in lightly salted water, and cook for 4-6 minutes or until tender. Then drain them well and transfer them to the goblet of a liquidiser or food processor together with the butter, cream, some freshly grated nutmeg and a seasoning of salt and pepper. Whizz them to a purée, taste to check the seasoning, then serve with a few snipped chives sprinkled over.
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