Broad bean purée

Broad bean purée

This purée is full of fresh spring flavours. We've served it on a muffin, but it makes a great dip, too.

By , 21 September 2015
Broad bean purée
  • Ready in: 20 mins
  • Serves: 6
  • Price: 33p per serving
Nutritional Info
Each 105g serving contains
  • Fat 6.2
    9%
  • Sat Fat 1.6
    8%
  • Sugar 2.3
    3%
  • Salt 0.42
    7%
  • Cals 172
    9%
of your reference intake.
Typical energy values per 100g: 686kJ/164kcal.
Ingredients
  • 300g frozen broad beans
  • 2 shallots, finely chopped
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 6 mint leaves
  • 3 Chosen by you Muffins, halved
  • 4 tbsp crème fraîche
  • 25g Wensleydale cheese, crumbled
  • Rocket, to serve
Method
  • Simmer the beans gently in boiling water for 5 minutes, or until tender. Drain well.

  • Cook the shallots in the oil over a medium heat for 5 minutes, until soft, then add the garlic and cook for 2 minutes over a low heat.

  • Put in a bowl with the beans and mint, then blitz with a hand-held blender.

  • Toast the muffins and spread on the broad bean purée. Add a dollop of crème fraîche and a sprinkling of the cheese. Season with black pepper and serve with rocket.