BROAD BEAN & PEA PUREE

This can be used for so many delicious treats – on lightly toasted ciabatta, on lightly grilled fish, with barbecued chicken, or with pasta.

2 sticks of celery, finely chopped
5 grams pine nuts
pinch of salt
approx 1 cup miso stock or vegetable stock
1 cup frozen peas
1 cup broad beans spinach kale, stems removed, finely chopped (optional)
handful of parsley, chopped
flesh of 1 ½ medium-sized creamy avocados

Place the celery, pine nuts and salt in a pan. Pour over the stock and simmer for 7 minutes. Add the peas and broad beans and continue to simmer for another 7 minutes. If using spinach or kale, add to the pan for the last minute to steam and soften. Remove from the heat, strain off the excess stock and reserve it. Add the parsley and avocado. Using a food or stick blender, process the mixture to your desired smoothness. Adjust the consistency using the reserved stock. Squeeze and stir through lemon juice (optional). Stir through pasta, top with a grated hard cheese or serve with chicken or fish.

 

Recipe courtesy NZ Gardener Garden Diary