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This season’s recipe: Broad bean & mint purée

Served on our homemade rye sourdough, with a tomato & black olive salsa, this been been a very popular dish of late.  If you’ve a glut in your garden, try this recipe for a delicious, versatile and surprisingly substantial purée.



Tip  Late in the season, you might find that your broad beans have quite thick, bitter skins, which can impair the flavour of the purée.  Try eating some of the blanched broad beans, skins on, and make a call on it.  You can skin a proportion of the blanched beans – around a third to half, for example.  This is a little time consuming, but is worth the effort – and the colour of the purée will be even more intensely green.



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