Mashed Potato with Broad Beans
Seasonal Vegetarian, Gluten free, Egg free recipe
Sorry, another mashed potato dish... Broad beans are in season from the end of May. Broad beans are high in potassium and protein and you can use cooked broad beans in salads, pasta dishes or omelettes. Broad beans are pretty versatile.
Preparation
Boil the potatoes for around 20 minutes.
In a separate pan boil the broad beans for 5 minutes until just tender. Keep warm with 2tbsp of the olive oil.
Roughly chop the walnuts and crumble the goat’s cheese.
Drain the potatoes and mash with the rest of the olive oil. Gently mix in the honey, broad beans, thyme and goat’s cheese. Mix in half the walnuts.
Serve with the rest of the walnuts sprinkled on top.
Serves 4
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Mashed Potato with Broad Beans
Ingredients
- 100g walnuts
- 1kg potatoes, peeled and cut
- 1tbsp liquid honey
- 250g soft goat’s cheese
- 450g podded broad beans
- 4tbsp olive oil
- handful of fresh thyme, stalks removed
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
