Dried Fava And Potato Puree With Dandelion Greens

Name: Dried Fava And Potato Puree With Dandelion Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried fava beans* (about 1 1/2 cups); 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces); 3/4 cup coarsely chopped white onion; 1/2 cup coarsely chopped peeled carrot; Pinch of salt; 3 tablespoons extra-virgin olive oil, divided; 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half; 1 garlic clove, peeled, halved; Large pinch of dried crushed red pepper; Freshly grated Parmesan cheese

Servings: persons

1
Place fava beans in medium bowl. Pour enough water over to cover by 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.
2
Place fava beans in large saucepan. Add 8 cups water, potato, onion, and carrot and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 minutes. Drain. Transfer bean mixture to processor and puree until almost smooth. Season to taste with salt and pepper. Transfer fava bean puree to bowl.
3
Heat 2 tablespoons oil in large skillet over medium-high heat. Add dandelion greens, garlic, and crushed red pepper; saute until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with Parmesan cheese.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces dried fava beans* (about 1 1/2 cups), 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces), 3/4 cup coarsely chopped white onion, 1/2 cup coarsely chopped peeled carrot, and more.

Yes, Dried Fava And Potato Puree With Dandelion Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!