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Bean and lavender cream

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Ingredients for 1 servings:

  • 300 g beans, white, cooked
  • ½ lemon(s), peel and juice, untreated
  • ½ orange(s), juice
  • 6 tbsp olive oil
  • 1 tsp rosemary needles
  • 2 tsp lavender, dried
  • 1 garlic clove(s)
  • Sea salt (fleur de sel)
  • black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

tasty unusual cream, very nice as a culinary gift

Finely grate the lemon zest. Juice the lemon and orange. Finely chop the rosemary needles. Place the beans in a tall bowl with the lemon zest, lemon and orange juice, rosemary, oil, lavender, and garlic and blend everything with an immersion blender until smooth. Season with fleur de sel and pepper. Pour the cream into jars and store in the refrigerator. It will keep for about a week. Delicious with grilled fish, lamb dishes, or as a spread on toasted farmhouse bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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