Cannellini and coriander brandade
By: Sophie Grigson From: Market Kitchen
- Prep time:
- 25 mins
- Cook time:
- 35 mins
- Serves:
- 6-8
Sophie Grigson skips traditional salt cod in favour of nutritious white beans in this vegetarian version of the luxurious Mediterranean dip
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Ingredients
Method
1. Bring a large pan of water to the boil and add the beans (no salt yet). Simmer until tender - about 20-30 minutes, depending on freshness. Drain well, reserving a little of the water.2. Transfer the beans to a processor with the garlic, coriander, salt and 2 tablespoons of the cooking water.
3. Heat the olive oil and the cream in separate saucepans until hot.
4 Process the beans and seasonings to a rough purée, then with the blades still turning, trickle in first a slurp of olive oil, then a slurp of cream, continuing until both are entirely incorporated.
5. Add the lemon juice, then taste and adjust the seasoning as necessary - you may well find that it needs a little more salt.
6. Serve warm or at room temperature, with a trickle of olive oil drizzled over it, and a pile of hot toasted or griddled bread to spread it on.









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