Canellini bean puree
Ingredients
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 400 g cannellini beans (tin), rinsed and drained
- 2 bay leaves
- 1 tsp fresh thyme leaves
- 3 tbsp crème fraiche
- 1 unwaxed lemon, finely grated zest
- salt
- extra-virgin olive oil
Method
- In a saucepan, heat a little oil over moderate heat, add onion, garlic and bay leaves, sweat until softened. Remove from heat. In a bowl, combine beans, onion, garlic (remove bay leaves), thyme, lemon zest and crème fraiche. Blend to a smooth consistency, pass through a fine-meshed sieve. Season with salt. Serve with a drizzle of good quality oil.
Variations
Replace half of the beans by cooked parsnip, and replace olive oil by butter, serve drizzled with melted butter.