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

(6 votes)

Broad bean purée

  • 20 Mins

  • Serves: 6

Nutritional Info
Each 105g serving contains

  • Energy

    720KJ

    172KCAL

    9%

  • Fat

    6.2g

    med

    9%

  • Saturates

    1.6g

    med

    8%

  • Sugars

    2.3g

    low

    3%

  • Salt

    0.42g

    med

    7%
of your reference intake.
Typical energy values per 100g: 685kJ/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.