Lima Bean, Potato, and Garlic Puree with Potato Crisps 1 lb Russet; (baking) potatoes
4 lg Garlic cloves
Two; (10-ounce) packages frozen baby lima beans
3 tb Unsalted butter; softened
Potato crisps as an accompaniment
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.
Puree, covered and chilled, 1 day.
Serve puree topped with potato crisps.
Serves 6.
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