James Peterson

Fava Bean Purée

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This recipe can also be used to prepare a purée of fresh or frozen peas. If using frozen peas—which can be excellent—skip the preliminary blanching and simply purée the thawed peas.

Ingredients

fresh fava beans in the pod 1 lb

Method

  1. Remove the beans from the pods.
  2. Remove the skin from each of the beans. This is best done with a small paring knife or a thumbnail.
  3. Cook the beans for about a minute in a pot of rapidly boiling salted water. Drain the beans in a colander and rinse them with cold running water to cool them.
  4. Purée the beans in a food processor. Thin the purée