French Navy Bean Pure With Nutmeg Recipe
Yield: 3 1/2 cupsRecipe by luhu.jp
Ingredients:
2 cup: Dried French navy beans,
4 Sprigs: flat-leaf parsley,
-or white marrow beans,
4 Sprigs: thyme,
-soaked and drained,
1: Bay leaf,
1 large: Whole carrot,
2 tbsp: Soft butter,
1 medium: Whole onion, (s) stuck with
1/3 cup: Heavy cream,
2: Whole cloves,
Salt and pepper to taste,
3: Garlic clove, (s),
1/4 tsp: Freshly grated nutmeg,
-coarsely chopped,
Directions:
To a 3-qt. saucepan, add beans and water to cover by 2 inches. Add
carrot, onion and garlic. Tie parsley, thyme and bay leaf together
with string and add to the pot. Bring to a boil, lower heat and
simmer with the pot lid slightly ajar, until the beans are tender.
(If current-crop French navy beans are used, the time should be about
30 minutes. If marrow beans are used, increase cooking time to 1
hours and check to see if additional water is needed so that the
beans remain covered.) Remove and discard the carrot, onion, herbs
and bay leaf. Drain beans, transfer to the bowl of a food processor,
add the butter, cream, salt, pepper and nutmeg and process to a
pure. Scrape pure into an ovenproof and serve warm.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 473
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp
carrot, onion and garlic. Tie parsley, thyme and bay leaf together
with string and add to the pot. Bring to a boil, lower heat and
simmer with the pot lid slightly ajar, until the beans are tender.
(If current-crop French navy beans are used, the time should be about
30 minutes. If marrow beans are used, increase cooking time to 1
hours and check to see if additional water is needed so that the
beans remain covered.) Remove and discard the carrot, onion, herbs
and bay leaf. Drain beans, transfer to the bowl of a food processor,
add the butter, cream, salt, pepper and nutmeg and process to a
pure. Scrape pure into an ovenproof and serve warm.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 473
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp