Lima bean, potato, and garlic puree with potato crisps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Russet; (baking) potatoes |
| 4 | larges | Garlic cloves |
| Two; (10-ounce) packages | ||
| ; frozen baby lima | ||
| ; beans | ||
| 3 | tablespoons | Unsalted butter; softened |
| Potato crisps as an accompaniment | ||
Directions
In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
Reserve about ¾ cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency.
Puree, covered and chilled, 1 day.
Serve puree topped with potato crisps.
Serves 6.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.