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Parsley Root-Bean Puree with Bacon and Shallots

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Preparation info
  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in

By Elizabeth Schneider

Published 2001

  • About

Barbara Spiegel used dried cannellini beans when she came up with this creamy, smoky, herbal puree, but many plump, pale varieties will work. Long-soak, quick-soak, or pressure cook (my choice for consistency and speed) beans; or used canned ones if they are firm yet creamy, uniform in texture and unsalted, and taste like whichever bean they really are—not generic. Eden is the only brand I have found thus far that fits this description.

Spiegel noted that “these parsley leave

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