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Potato and white bean purée


You'll need

200 gm dried cannellini beans, soaked overnight in plenty of water, drained (see note) 800 gm Dutch cream potatoes (about 5), skin on, scrubbed 150 ml pouring cream 80 gm butter, coarsely chopped

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
Note You could substitute dried cannellini beans with 800gm drained canned cannellini beans. Process, without cooking, in a food processor to a smooth paste.

At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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