Lima Bean Potato And Garlic Purée With Potato Crisps Recipes

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LIMA BEAN PUREE OR GREEN MASHED POTATOES



Lima Bean Puree or Green Mashed Potatoes image

Make and share this Lima Bean Puree or Green Mashed Potatoes recipe from Food.com.

Provided by gurlbee2002

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package baby lima beans
2 cups chicken broth
1 tablespoon dried rosemary
1 teaspoon salt
pepper
2 tablespoons butter

Steps:

  • In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid.
  • Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender) puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking.
  • These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!

LIMA BEAN PURéE



Lima Bean Purée image

Categories     Food Processor     Bean     Side     Quick & Easy     Lima Bean     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

6 cups water
3 10-ounce packages frozen baby lima beans
2 garlic cloves, minced
1 large fresh rosemary sprig
5 tablespoons butter, room temperature

Steps:

  • Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

GARLIC POTATO PURéE WITH SHIITAKE RAGOûT AND POTATO CRISPS



Garlic Potato Purée with Shiitake Ragoût and Potato Crisps image

Yield Serves 8

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large russet (baking) potato scrubbed
2 pounds russet (baking) potatoes
1 large head of garlic (about 22 cloves), separated into cloves and peeled
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
3/4 cup milk, scalded
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps quartered
1 cup medium-dry Sherry
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
3 tablespoons minced fresh parsley leaves

Steps:

  • Brush a baking sheet well with some of the oil. In a food processor fitted with the 2-millimeter slicing disk or with a hand-held slicing device slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400°F. oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature.
  • Peel the potatoes, quarter them lengthwise, and cut them into 1-inch pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the potatoes are very tender. Force the steamed garlic and the potatoes through a ricer or food mill fitted with the medium disk into a large bowl, stir in the butter, the milk, and salt and pepper to taste, and keep the purée warm, covered. The purée may be made 1 day in advance, kept covered and chilled, and reheated.
  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced, and salt and pepper to taste for 5 minutes, or until the mushrooms are softened and any liquid they give off is evaporated. Add the Sherry and boil the mixture until almost all the liquid is evaporated. Add the broth and the soy sauce and bring the mixture to a boil. Stir the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The ragout may be made 1 day in advance, kept covered and chilled, and reheated.
  • Divide the purée among 8 heated small plates, mounding it, arrange 3 crisps decoratively in each mound, and spoon the ragout over and around the purée.

LIMA BEAN, POTATO, AND GARLIC PURéE WITH POTATO CRISPS



Lima Bean, Potato, and Garlic Purée with Potato Crisps image

Categories     Condiment/Spread     Garlic     Potato     Side     Lima Bean     Healthy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 pound russet (baking) potatoes
4 large garlic cloves
two 10-ounce packages frozen baby lima beans
3 tablespoons unsalted butter, softened
potato crisps

Steps:

  • In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
  • Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.
  • Serve purée topped with potato crisps.

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