Bean – Lavender – Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g beans, white, cooked
- 0.5 ½ lemon (s), untreated, zest and juice
- 0.5 ½ orange (s), juice
- 6 tablespoon olive oil
- 1 teaspoon rosemary, chopped needles
- 2 teaspoons lavender, dried
- 1 clove garlic
- Sea salt, (Fleur de Sel)
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Finely grate the peel of the lemon. Squeeze the lemon and orange. Finely chop the rosemary needles.
- Put the beans with lemon zest, lemon and orange juice, rosemary, oil, lavender and garlic in a tall container and mix everything with the hand blender. Season to taste with fleur de sel and pepper. Pour the cream into glasses and store in the refrigerator. It can be kept for about a week.
- Tastes delicious with grilled fish, lamb dishes or as a spread with roasted farmhouse bread.
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