Split fava bean pure with dill
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Split peeled fava beans soaked and drained |
| 1 | medium | Carrot |
| 1 | small | Stalk celery with leaves |
| 1 | small | Onion stuck with |
| 1 | Whole clove | |
| 2 | larges | Sprigs parsley |
| 3 | Sprigs thyme | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 353 | ||
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Saffron threads, crushed |
| 2 | tablespoons | Soft butter |
| Salt and pepper to taste | ||
| 2 | larges | Shallots, finely chopped |
| 2 | tablespoons | To 3 tbs heavy cream |
| ⅓ | cup | Dill, coarsely chopped plus |
| 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 pur‚e. If you prefer a smoother texture, pur‚e 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 pur‚e 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.
Submitted By DIANE LAZARUS On 10-17-95