CHEF JEFF — ONE BYTE AT A TIME: Fava Puree with Crunch Croutons

Don’t overlook the beans in this tasty dish.

Fava Puree with Crunch Croutons

1 tray of ice cubes

3 pounds fava beans, shelled

¼ cup extra-virgin olive oil

½ teaspoon coarse sea salt

2 tablespoons lemon juice

CROUTONS:

2 cloves garlic, crushed

1 sourdough baguette, cut into 25 slices

2 tablespoons olive oil

1 tablespoon crumbled feta

Bring pan of water to boil. While water heats, fill bowl with cold water, add ice cubes. Add beans to boiling water; cook 1 minute. Drain beans; plunge in ice water. Let sit until chilled, about 5 minutes. Drain. Pinch skin off one end, slip out bean. Put beans, ¼ cup oil, salt, lemon juice in food processor. Process until smooth. Preheat oven to 350 degrees. Rub garlic on both sides of bread slices. Put slices in bowl. Drizzle with 2 tablespoons oil; toss. Arrange on baking sheet; toast in oven, turning slices, until golden brown. When croutons are cool enough to handle, slather on puree. Sprinkle with pinch of cheese before serving.

Yield: About 25 croutons.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, life, updates, food, recipes, lifestyles, entertainment