White bean purée

White bean purée

By
From
Cut the Carbs!
Serves
4

It’s the pliant squish of white carbs I found hardest to live without. What is a lamb cutlet without a bed of mashed potatoes, an osso bucco without a base of risotto Milanese, or a tagine without a downy tumble of couscous on the side?

One easy solution can be found in purées of other, lower-GI vegetables and pulses. Simply steamed, wilted or warmed through then blitzed with a stick blender, this purée swiftly become simple building blocks for sturdy meals. Once you’ve got the basics mastered, all that’s needed are some extra spices or herbs to twist it in an entirely new direction (try cumin or turmeric with the carrot, or mint or tarragon with the peas). And if your inspiration and inclination to cook start and end with a purée, never fear – slosh in an extra cup of water or stock and you’ve got yourself a bowl of soup. Dinner: sorted.

Ingredients

Quantity Ingredient
2 x 400g tins of cannellini beans, rinsed
1 1/2 tablespoons milk
1 tablespoon olive oil
1/2 teaspoon salt

Method

  1. Blitz together the beans and milk using a stick blender or food processor, until smooth. Transfer the purée to a saucepan and gently heat, stirring often to prevent it from sticking to the pan. Season with salt and drizzle with olive oil just before serving.

To serve:

  • Use whenever you would use mashed potato. Try adding roast garlic, or folding through kale and spring onion for a take on colcannon.
Tags:
healthy
low carb
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