This week Weekend Herb Blogging is travelling from Utah to New Jersey. Cate @Sweetnicks is doing the recap this week. For the German event Hülsenfrüchte – Pulses I tried a recipe which needs mint. Mint is the easiest herb to grow, even in my garden. The pot prevents the mint to spread out into the whole garden.
As a child I only knew mint used as a tea, but since I’m cooking I appreciate it as a herb in my dishes. Mint agrees with poultry and (lamb) meat and fruity salads get a fresh note. I prepared a
Broad bean & mint mash
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Broad bean & mint mash
Yield: 4 Servings
1 1/2 kg Broad beans, podded weight, 3 lb 5 oz
1 medium Potato, peeled and cut into chunks
350 ml Vegetable stock, 12 fl oz
100 ml Extra virgin olive oil, 3 1/2 fl oz
50 grams Parmesan, grated, 2 oz
Handful mint leaves, chopped
============================ SOURCE ============================
Good Food Magazine, May 2006, p. 47
— Edited *RK* 06/05/2006 by
1. Bring a large pan of water to the boil, do not salt it, tip the
beans in and boil for 1 min. Drain and refresh under cold water.
Drain the beans, turn on the radio, sit back and get podding.
2. Tip the potato and stock into a pan and cook for 10 mins until
the potato is tender, then throw in the beans to heat through. Take
the pan off the heat and roughly mash everything together with most
of the olive oil. Stir through most of parmesan and mint, season to
taste and spoon into a large bowl. Make a dip in the top with the
back of a spoon and fill with the remaining olive oil, sprinkle with
the remaining parmesan and mint, and serve.
:PREP: 40 mins
:COOK: 20 mins
PER SERVING 494 kcalories, protein 27g, carbohydrate 30g, fat 30g,
saturated fat 5g, fibre 23g, sugar 5g, salt 0.54g
OR WHY NOT TRY… Eating young brow beans raw with some crumbled
pecorino cheese and olive oil.