Spring Vegetables on Broad Bean Puree


You will need

350g broad beans
1 pot growing oregano
400g can cannellini beans, drained and rinsed
1 clove garlic, roughly chopped
200ml crème fraiche
400g mixed baby vegetables, trimmed (asparagus tips, carrots, leeks, courgettes)
1 tsp Dijon mustard


Directions

1 Cook the broad beans in boiling water for 3-4 minutes. Reserve 4 sprigs of oregano for garnish and chop the remainder. Reserve 2 tbsp chopped oregano.

2 Remove the beans with a slotted spoon and puree in a food processor with the cannellini beans, garlic, 3 tbsp crème fraiche and the oregano, season to taste.

3 Meanwhile, add the vegetables to the water and cook for 5 minutes or until tender, drain.

4 Heat the remaining crème fraiche, mustard and reserved chopped oregano in a frying pan and toss in the vegetables.

5 Serve the vegetables on a bed of puree and drizzle with sauce.  Garnish with reserved oregano sprigs.

Recipe courtesy of Love Fresh Herbs

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