Potatoes courtesy of Bitten, but skipping their dipping sauce, I made a dressed-up fava bean paste and also dipped the little potatoes in mustard. So good.
cooked, mashed fava beans (about a cup or cup and a half once mashed*)
1 garlic scape, chopped**
2 tablespoons parsley, chopped
1 tablespoon sour cream
2 tablespoons milk (or more, depending on desired thickness)
salt + pepper to taste (keep in mind the potatoes are quite salty)
Put these ingredients in the blender. Blend. Dip potatoes in, or spread the paste on toast. Best ever.
*I realize it's hard to tell how much fava bean you'll end up with when you're holding those giant pods in your hands at the grocery store. So, cook them up first, then adjust the other ingredients accordingly. The link above recommends buying one pound of beans-in-pods per person.
**Garlic scapes rule.
1 comments:
Thanks for posting this recipe! Miraculously, the Rome apartment I'm staying in has a food processor, so when I saw fava beans in the store yesterday I got them and made this dip. For sour cream, I substituted this stuff called fior di latte (not sure what the 'flower of milk' actually is, but it's creamy), and added a bit of lemon juice.
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