"Serve this explosively flavorful spread as a canapé with crostini, as a layer on a grilled cheese sandwich, or as a bed for garlicky greens."
Fava Bean Purée with Fennel and Mint
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 package frozen and thawed fava beans (14 oz.)
- 2 tablespoons olive oil
- 1 cup chopped fennel (bulb and/or stems)
- 1 cup chopped onion
- 6 cloves minced garlic
- 1 splash of white wine
- 1 tablespoon caper brine (optional)
- 1 handfull of fresh mint leaves
- juice of 1/2 a lemon
- Salt and pepper, to taste
Method
Step 1
Heat oil in a small pan over medium heat, then add the fennel and onions. Stir occasionally until the onions become translucent.
Step 2
Add the garlic and continue cooking, stirring frequently, for about 5 -10 minutes until the onions and fennel become brown.
Step 3
Remove from heat and add a splash of white wine. Stir and use the wine to scrape up any brown bits that are stuck to the bottom of the pan.
Step 4
Combine the fava beans, mint, caper brine, lemon juice, and the onion mixture in a food processor. Blend for about 30 seconds, then stop to scrape down the sides of the food processor and taste the mixture for seasoning. Add salt and pepper to taste and continue blending until smooth.
Step 5
You can serve the purée right away, but I recommend chilling for at least a few hours to let the flavors come together.