Butter Bean Patties with Dauphinoise Potatoes
butter beans, parsnip & carrots patties flavoured with lemon and parsley served with creamy dauphinoise potatoes, fresh broccoli and a redcurrant sauce
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Ingredients
- black pepper (to taste)
- 350 grams broccoli
- 1 whole carrots
- 50 grams cheddar cheese
- 100 ml Chianti red wine
- 175 ml double cream
- 3 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 4 cloves garlic
- 1/2 whole lemon
- 1/2 tbsp olive oil
- 2 whole onions
- 1 whole parsnips
- 500 grams potatoes
- 2 tbsp redcurrant jelly
- salt (to taste)
- 2 tbsp sunflower oil
- 1 tin tinned butter beans
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