Lima Bean Rosemary Puree

Dip into this delicious dip any day of the week!

lima bean puree3

Lima Bean Rosemary Puree

 

1 lb (approximately 3 cups/1 bag) frozen lima beans

3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig)

¼ cup 2% plain Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (juice from 1 large lemon)

1 large garlic clove, peeled and smashed

¾ teaspoon kosher salt

¼ freshly ground black pepper

¾ teaspoon ground fennel

3 tablespoons water

 

Cook lima beans according to package instructions (stovetop or microwave).

Add lima beans and remaining ingredients to a food processor. Blend until smooth, 3 to 4 minutes.

Serve with crudité or in place of serving rice or mashed potatoes in a dish.

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2 thoughts on “Lima Bean Rosemary Puree

  1. HI Nathan, Still wishing I could save your recipes, esp this one. This would be perfect for a party. I was wondering if you have any recipes for using tarragon. I have made tarragon vinegar, but after that and sauce, I am out of ideas. Got any? My plant came back in full force this year.

    On Thu, Sep 7, 2017 at 10:02 AM, Chef Nathan Lyon wrote:

    > Chef Nathan Lyon posted: “Dip into this delicious dip any day of the week! > Lima Bean Rosemary Puree 1 lb (approximately 3 cups/1 bag) frozen lima > beans 3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig) ¼ cup 2% > plain Greek yogurt 2 tablespoons extra-virgin” >

    • How about making fine herbes: equal parts finely chopped fresh chervil, chives, flat leaf parsely & tarragon. Mix with eggs for the morning, throw on roasted chicken – dry it out and use in soups, stews, etc.

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