French Bean Purée

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

I have always said that good-quality green vegetables should never be puréed but now I’m changing my mind. Spinach purée has always been good, along with broccoli and asparagus, so why not French beans? This purée is very good, with the flavour of bubbling butter giving the beans a lovely nutty finish.


  • 450 g (1 lb) French beans, topped and tailed
  • 1 tablespoon butter</


Cook the beans in salted, boiling water until completely tender but still with their brilliant green colour. Drain off the water and place the beans in a food processor. Season with salt and pepper and blitz to a smooth purée. While blitzing, heat a small frying-pan and add the butter. Once bubbling and at a nutty brown stage, add to the purée. Finish by adding the double cream. The French bean