Potatoes and Broad(Fava) Bean Puree
a delicious appetizer.
INGREDIENTS
2 large unpeeled potatoes
2 lb fresh unskinned broad(fava) beans
4 tbsp unsalted vegan margarine
1 cup almond milk
6 tbsp extra virgin olive oil
salt and pepper
Boil the potatoes in their skins for about 50 minutes until tender
Dwell, and when cool enough to handle, peel and puree with a ricer while still warm. Peel the fava beans and boil in water to cover for about 10 minutes until tender; it will take a little longer if they are older, Put them in a blender and puree. Combine with the potatoes in a saucepan. Add the margarine and milk, a little at a time, stirring so that lumps do not form. Add salt and pepper to taste.
Cook over medium heat, always stirring, for about 10 minutes.
Arrange the puree in 6 mounds on a warmed serving platter. With the back of a spoon, make 6 hollows on the tops. fill them with the olive oil and serve immediately.
Serves 6