Wholefood Recipes by Holly Davis
Spring Broad Bean Pâté
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Perfect with steamed fish, on new potatoes, to eat with salad leaves and sprouts or thin rye crisps. This has a little bit of work in the beginning but it's well worth it. I consider double peeling broad beans an act of love for those I am feeding.
Spring Broad Bean Pâté
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Perfect with steamed fish, on new potatoes, to eat with salad leaves and sprouts or thin rye crisps. This has a little bit of work in the beginning but it's well worth it. I consider double peeling broad beans an act of love for those I am feeding.
Servings Prep Time Cook Time
4people 10minutes 5minutes
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
  1. Pop the broad beans from their pods
  2. Peel, blanch the broad beans
  3. Then and peel again — they are much nicer like this — discard the skins.
  4. Combine the peeled broad beans with the remaining ingredients.
  5. Blend to a coarse pâté texture.
  6. Dollop beside a piece of steamed fish, on new potatoes or eat with salad leaves and sprouts.

Sources:

  • Image credits to © Holly Davis
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Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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