gr Label Rouge and IGP Tarbais Beans, salt, pepper. 1 small
glass milk, 2 large glasses water, 1 small bunch of parsley, 50
gr butter, 100 ml single cream, 3 pinches of nutmeg.
The night before, put the beans to soak in cold water.
Drain the beans and put in the basket of a pressure cooker.
Add fresh water. Bring to pressure and cook for 20 minutes
after pressure is reached.
Drain and puree the beans. Add butter and milk.
Add the cream, mix and turn into a microwaveable dish.
Microwave on “cook or reheat” for 3 minutes to melt the
butter and heat everything through. Mix.
Add salt, pepper and nutmeg. Mix again, then taste and adjust
seasoning if necessary. Arrange on serving plates and serve
This puree is a superb accompaniment to leg of lamb or other