| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 250 | g | Potatoes, cut into small |
| pieces 8oz | ||
| 250 | g | Shelled broad beans, thawed |
| if frozen | ||
| 8oz | ||
| 4 | T | Olive oil, up to 5 |
| 1 | Garlic clove, crushed | |
| 75 | g | Pecorino or parmesan cheese |
| grated 3oz | ||
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to Gas Mark 7/220øC/425øF. Cook the potatoes in boiling salted water for 15-20 minutes or until tender, then drain. Cook the beans separately in boiling salted water until tender, then drain. Put the beans and potatoes in a bowl, add the oil, garlic and three-quarters of the cheese, and mash well together. Season with salt and pepper, stir well and spoon into four ramekin dishes. Sprinkle with the remaining cheese and bake in the oven for 10-15 minutes or until the cheese is browned and bubbling. Serve immediately. Converted by MC_Buster. NOTES : This pretty, pale green pure comes from Puglia and is best baked in individual ovenproof, preferably terracotta, dishes and served straight from the oven. Serve it with bread alongside other vegetable dishes. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 152.3mg
Potassium: 488.1mg
Carbohydrates: 26g
Fiber: 6.8g
Sugar: <1g
Protein: 6.8g