An alternative to Parsnip Puree, this is so easy to make! Original recipe came from an Australian Womens Weekly cookbook with some modifications.
Hints & Tips
- This recipe works on most tinned beans. I have used Borlotti Beans but it tastes even better with Butter Beans or Cannellini Beans.
- For a Vegan or Vegetarian option, replace Chicken Stock with Vegetable stock.
- To create a Gluten Free version, check that the stock does not contain any flour.
- DF, SF.
- Category: Dairy Free, Side Dishes, Sugar Free
Ingredients
- 4 x 400g TinsBorlotti Beans, Rinsed & Drained
- 500 milliliters Chicken Stock
- Pinch Freshly Ground Black Pepper
- Pinch Salt
- 16 Cloves Garlic, Crushed
- 3 tablespoons Fresh Lemon Juice
- 5 tablespoons Olive Oil
Instructions
- Combine beans and stock in a large saucepan. Bring to boil and simmer, covered until liquid is absorbed.
- Blend or process beans, salt, pepper, garlic and lemon juice until smooth.
- With motor operating, gradually add oil until mixture is smooth and well mixed.
- Serve immediately.
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