LIMA BEAN, POTATO, AND GARLIC PURéE WITH POTATO CRISPS
Categories Condiment/Spread Garlic Potato Side Lima Bean Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 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 3/4 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. Purée, covered and chilled, 1 day.
- Serve purée topped with potato crisps.
LIMA BEAN PURéE
Categories Food Processor Bean Side Quick & Easy Lima Bean Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)
PUREED GARLIC POTATOES
Provided by Pierre Franey
Categories easy, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
- Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
- Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 697 milligrams, Sugar 5 grams, TransFat 0 grams
SAVORY MASHED LIMAS
Provided by Catherine S. Vodrey
Categories Bean Dairy Garlic Side Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Winter Gourmet Ohio Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden.
- Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth.
LIMA BEAN PUREE OR GREEN MASHED POTATOES
Make and share this Lima Bean Puree or Green Mashed Potatoes recipe from Food.com.
Provided by gurlbee2002
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid.
- Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender) puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking.
- These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!
LIMA BEAN PURéE
Categories Milk/Cream Food Processor Bean Side Thanksgiving Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.
- Purée beans with cooking liquid in batches in a food processor until smooth, then force purée through a medium-mesh sieve or a food mill fitted with fine disk into a large bowl.
- Heat half-and-half and butter in a small saucepan over moderate heat until butter is melted, then stir into bean purée along with cayenne, black pepper, and remaining 3/4 teaspoon salt. If purée is too thick, thin to desired consistency with additional half-and-half.
GARLIC POTATO PURéE WITH SHIITAKE RAGOûT AND POTATO CRISPS
Yield Serves 8
Number Of Ingredients 13
Steps:
- Brush a baking sheet well with some of the oil. In a food processor fitted with the 2-millimeter slicing disk or with a hand-held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400°F. oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature.
- Peel the potatoes, quarter them lengthwise, and cut them into 1-inch pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the potatoes are very tender. Force the steamed garlic and the potatoes through a ricer or food mill fitted with the medium disk into a large bowl, stir in the butter, the milk, and salt and pepper to taste, and keep the purée warm, covered. The purée may be made 1 day in advance, kept covered and chilled, and reheated.
- In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced, and salt and pepper to taste for 5 minutes, or until the mushrooms are softened and any liquid they give off is evaporated. Add the Sherry and boil the mixture until almost all the liquid is evaporated. Add the broth and the soy sauce and bring the mixture to a boil. Stir the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The ragout may be made 1 day in advance, kept covered and chilled, and reheated.
- Divide the purée among 8 heated small plates, mounding it, arrange 3 crisps decoratively in each mound, and spoon the ragout over and around the purée.
PUREE OF SHELL BEANS AND POTATO
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beans, onion, garlic, bouquet garni and potato in a heavy saucepan or soup pot. Add enough water to cover by two inches. Add salt, and bring to a simmer. Cover and simmer 40 to 45 minutes, or until the beans and potato are tender. Taste and adjust salt. Remove and discard the onion and the bouquet garni. Drain though a strainer or colander set over a bowl.
- Add enough bean broth to get a moist puree, beginning with 1/4 cup and adding more as needed, and stir again to incorporate. Taste, adjust salt and add freshly ground pepper. Heat gently in the pot, stirring, and drizzle a little more olive oil over the top. Serve warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 376 milligrams, Sugar 1 gram
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