CHEF JEFF — ONE BYTE AT A TIME: Fava Puree with Crunch CroutonsDon’t overlook the beans in this tasty dish.
By: Herald Staff Report,
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
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.