Split Fava Bean Pure With Dill Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Split peeled fava beans,
2 tsp: Lemon juice,
-soaked and drained,
1/4 tsp: Saffron threads, crushed
1 medium: Carrot,
2 tbsp: Soft butter,
1 small: Stalk celery with leaves,
Salt and pepper to taste,
1 small: Onion stuck with,
2 large: Shallots, finely chopped
1: Whole clove,
2 tbsp: To 3 tbs heavy cream,
2 large: Sprigs parsley,
1/3 cup: Dill, coarsely chopped plus
3 Sprigs: thyme,
1 Sprig: dill,
Directions:
To a 3-qt. saucepan, add beans, carrot, celery and onion. Tie parsley
and thyme together and add, along with enough warm water to cover by
about 2 inches. Bring to a boil, lower the heat and simmer, with lid
slightly ajar, for 15-20 minutes or until the beans are very soft and
have begun to lose their shape.
Meanwhile, mix the lemon juice and saffron in a small cup and set
aside for 10 minutes.
When beans are done, lift out vegetables and herbs and discard them.
Drain beans well, discarding the liquid. Transfer beans to a
medium-size bowl and beat in 1 tbs of the butter with a wooden spoon
(Note: this is a coarse pure. If you prefer a smoother texture,
pure it in a food processor). Then stir in the saffron and lemon
juice, and add the salt and pepper.
In a small skillet, heat remaining butter and saut the shallots over
medium heat, stirring constantly for 2-3 minutes or until they are
translucent, but not brown. Add to the pure and beat in 2 tbs of the
cream (add 1 more tbs of cream if the texture is too dry), then stir
in the chopped dill. Taste for salt and pepper. Transfer to an
oven-to-table serving dish, cover with aluminum foil and keep warm in
a preheated low oven until ready to serve. Garnish with a sprig of
dill.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 353
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp
and thyme together and add, along with enough warm water to cover by
about 2 inches. Bring to a boil, lower the heat and simmer, with lid
slightly ajar, for 15-20 minutes or until the beans are very soft and
have begun to lose their shape.
Meanwhile, mix the lemon juice and saffron in a small cup and set
aside for 10 minutes.
When beans are done, lift out vegetables and herbs and discard them.
Drain beans well, discarding the liquid. Transfer beans to a
medium-size bowl and beat in 1 tbs of the butter with a wooden spoon
(Note: this is a coarse pure. If you prefer a smoother texture,
pure it in a food processor). Then stir in the saffron and lemon
juice, and add the salt and pepper.
In a small skillet, heat remaining butter and saut the shallots over
medium heat, stirring constantly for 2-3 minutes or until they are
translucent, but not brown. Add to the pure and beat in 2 tbs of the
cream (add 1 more tbs of cream if the texture is too dry), then stir
in the chopped dill. Taste for salt and pepper. Transfer to an
oven-to-table serving dish, cover with aluminum foil and keep warm in
a preheated low oven until ready to serve. Garnish with a sprig of
dill.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 353
Submitted By DIANE LAZARUS On 10-17-95
Source from luhu.jp
Tags
Vegetables