Garlic white bean mash
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4-6 portions |
| Cooking Time: | 1 hour 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 tbsp olive oil
- 2 tins butter beans in brine
- 2 sprigs thyme
- 300 ml low fat milk
- 1 small head of garlic
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Cooking Instructions
- Coat the garlic head with the olive oil and roast in a 180°C oven for 40 minutes to 1 hour until the garlic is soft.
- Place the milk in a pot and warm to scalding point.
- Cut the head in half and squeeze the sweet garlic into the milk.
- Add the beans (rinsed and drained) and the thyme and cook the mixture on a low heat for about 10 minutes.
- Remove the thyme sprigs and place the beans in a blender, or blend with a hand blender to a smooth puree.
- Pass the puree through a sieve to ensure that there are no lumps.
- If the consistency is too thick you can add a bit more milk. Season and reheat to serve with the rosemary ribeye roast.
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