|Lima Bean Puree|
|November 27, 2002|
1 1/2 lbs. lima beans, shelled (or two boxes frozen)
1/2 tsp. salt
1 medium onion, thinly sliced
2/3 C. heavy cream
2 Tbs. butter (unsalted)
2 Tbs. prepared horseradish, or more to taste
1 tsp. Worcestershire sauce
Salt and pepper to taste
Bring 2 cups of water to a boil. Add the salt and the onion and simmer over low heat for 5 minutes. Add the lima beans and, once the water returns to the boil, cook for 10 minutes. Drain the beans and onion.
Pour the cream into a blender. Add the drained beans and onions, cover, and puree. Do not over blend; the beans should not be completely smooth. Put the puree in a pot.
Add the butter, horseradish, Worcestershire sauce, salt, and pepper. Reheat gently. If puree is too thick, thin it with a little more cream.
Adjust seasonings to personal taste.
Copyright © Roberta L. Dowling