Fava Bean Purée

Ingredients

• •100 g dried shelled fava beans (soaked overnight)
• •4-5 tbsp olive oil
• •1 tbsp red wine vinegar
• •1 clove garlic, crushed
• •Salt and black pepper
• •Vegetables:
• •1 small cauliflower, in florets
• •1 cucumber, in thin sticks
• •2 celery stalks, in thin sticks
• •2 carrots, in thin sticks
• •1 small green pepper, in thin sticks
• •1 small red pepper, in thin sticks

Preparation

1. 1

   Drain the favas and rinse in cold water. Put in a large pot, cover with cold water and bring to a boil. Lower the heat, half-cover the pot and cook about 1 1/4 hours until the favas soften. Add hot water during cooking if needed.

2. 2

   Drain the favas, reserving the liquid. Blend the favas with 4 tbsp olive oil, the vinegar, garlic, salt, pepper and 4 tbsp of the reserved cooking liquid until thick. If too thick add a little more cooking liquid.

3. 3

   Add salt and pepper to the purée, stir, and transfer to a serving bowl. Set the bowl in the center of a platter and arrange the vegetables around it.