Potato and white bean purée
You’ll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 15 mins, cook 35 mins
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200 gm
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dried cannellini beans, soaked overnight in plenty of water, drained (see note)
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800 gm
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Dutch cream potatoes (about 5), skin on, scrubbed
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150 ml
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pouring cream
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80 gm
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butter, coarsely chopped
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1
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Combine beans and plenty of cold water in a saucepan, simmer gently over medium heat until tender (25-30 minutes), drain and process in a food processor to a smooth paste. Return to pan and set aside.
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2
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Meanwhile, place potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat, reduce heat to medium and simmer until tender and a skewer inserted meets no resistance (15-20 minutes). Drain and, when cool enough to handle, peel and pass through a moulis into bean purée (or mash well, then add to bean purée).
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3
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In a separate saucepan, heat cream and butter together until simmering, gradually add to potato mixture and mix until smooth. Season to taste and serve immediately with braised lamb shoulder.
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Note You could substitute dried cannellini beans with 800gm drained canned cannellini beans. Process, without cooking, in a food processor to a smooth paste.
RECIPE Danny Russo, The Beresford Hotel
PHOTOGRAPHY William Meppem
STYLING Lynsey Fryers