This is a great side dish and goes especially well with Lamb.
Ingredients:
¾ c frozen broad beans
2 T butter
salt and pepper
dash of cream
few drops of Italian black truffle oil
Pour boiling water over the broad beans and leave til soft. Squeeze them out of their shells and chuck the shells away. Use a hand mixer to process the broad beans to a puree, adding a dash of cream to create a smooth consistency. Season with salt and pepper and add truffle a couple of drops at a time. It is very strong so go easy! This can all be done in advance and left at this stage. When ready to serve, heat through in the microwave and when piping hot, stir through the butter and serve drizzled with olive oil and cracked pepper.
Ingredients:
¾ c frozen broad beans
2 T butter
salt and pepper
dash of cream
few drops of Italian black truffle oil
Pour boiling water over the broad beans and leave til soft. Squeeze them out of their shells and chuck the shells away. Use a hand mixer to process the broad beans to a puree, adding a dash of cream to create a smooth consistency. Season with salt and pepper and add truffle a couple of drops at a time. It is very strong so go easy! This can all be done in advance and left at this stage. When ready to serve, heat through in the microwave and when piping hot, stir through the butter and serve drizzled with olive oil and cracked pepper.