Sat, 15 April 2017
Smashed Peas and Beans
200g Blanched Peas
200g blanched broad beans
1 bunch of mint
200g crème fraiche
1 lemon, juiced
1 bunch parsley
1dsp. Dijon Mustard
1 clove Garlic, crushed
Olive oil
Method
In a bowl using a masher, mash the beans and peas. You don’t want to mush them, just crush them. To this add salt and pepper, garlic, crème fraiche, lemon juice and mustard. Loosen with a little Olive oil if needed. Chop a handful of parsley and mint and add. Check the seasoning one last time and serve. You can have it warm or cold.
