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Haricot bean purée

Haricot bean purée with egg, green asparagus and radishes

    25min

    Easy

    Vegetarian

Ingredienser

4 Delar
  • 1 Matsked Black sesame seeds

  • 1 Matsked Date syrup

  • 4 Stycken Eggs (medium)

  • 1 Tå Garlic

  • 800 G Green asparagus

  • 480 G Haricot beans (drained weight)

  • 1 Stycken Lemon

  • 50 ml Olive oil

  • 2 Matsked Olive oil

  • 12 Stycken Radishes

  • 2 Nypa Sea salt

  • 1 Matsked White balsamic vinegar

    Vegetarian dishes

    Alcohol, Histamine

    , Grater

Förberedelser

  • Mix the bean purée

    Tip the beans into a colander and allow them to strain. Peel the garlic and place it in the food chopper with the beans and olive oil. Wash the lemon in hot water, dry it, finely zest it and squeeze out the juice. Add the zest and juice to the beans. Blend to form a creamy dip. Season with salt and pepper, add the date syrup if desired and keep warm. 

  • Ingredienser

  • 480 G Haricot beans (drained weight), 1 Tå Garlic, 50 ml Olive oil, 1 Stycken Lemon, 1 Nypa Sea salt, 1 Matsked Date syrup

  • Cook the eggs

    Medium-boil the eggs in a small pan for 6 minutes.

  • Ingredienser

  • 4 Stycken Eggs (medium)

  • Fry the vegetables

    Wash and trim the asparagus and radishes. Peel the lower third of the asparagus stalks and quarter the radishes. Heat the olive oil in a large frying pan and fry the asparagus and radishes for 5–8 minutes until golden brown. Deglaze with vinegar and season with salt.

  • Ingredienser

  • 800 G Green asparagus, 12 Stycken Radishes, 2 Matsked Olive oil, 1 Matsked White balsamic vinegar, 1 Nypa Sea salt

  • Finishing touches

    Spread the bean purée onto a large plate. Peel the eggs, cut them in half and arrange them next to the purée with the vegetables. Garnish with sesame seeds and serve immediately.

  • Ingredienser

  • 1 Matsked Black sesame seeds

Näringsvärde per portion

kcal

659

Protein

38.13 G

Olja/fett

28.85 G

Kolhydrater

59.95 G

FörfattarenBORA
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