Broad bean puree

Broad beans are also known as fava beans. They mash up beautifully and work well as a dip, or spread on warm crusty bread with a drizzle of olive oil.

  • 30 mins cooking
  • Serves 4
  • Print


Broad bean puree
  • 1 kilogram fresh broad beans
  • 4 tablespoon hot pouring cream
  • 1 kilogram peeled, coarsely chopped lasoda potato
  • 40 gram melted butter


Broad bean puree
  • 1
    Shell beans, discard pods. Boil, steam or microwave beans until just tender; drain. Peel away grey-coloured outer shells; blend or process beans until smooth. Stir in 2 tablespoons hot pouring cream.
  • 2
    Boil, steam or microwave potato until tender; drain. Mash potato in large bowl; stir in mashed bean mixture, melted butter and remaining 2 tablespoons hot pouring cream. Serves 4 as a side dish.

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