Garlicky Broad Bean Puree with Salad Leaves from Vegan(ish) by Jack Monroe
The humble broad bean can be a divisive ingredient; when I posted a photo of a brown paper bag of these glorious green goddesses on my Instagram account, around a quarter of the comments I received...
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Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
Ingredients
- 200 g fresh or tinned broad beans – this is the podded weight, if using fresh
- 4 fat cloves of garlic, or adjust to taste
- 2 tbsp light cooking oil
- Salt
- black pepper
- A bag of salad leaves or herbs
- 1 tbsp lemon juice
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