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

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