Mashed legumes puree

Mashed legumes and potatoes
with chicory
and sweet & sour red onion

with Beamy plant-based mix for Mashed Legumes

4 people

Mashed legumes puree with chicory and
sweet & sour red onion

with Beamy plant-based mix for Puree

4 people

ingredients

For the Mashed Legumes

500 g vegetable broth or water
80 g Beamy mix for Mashed Legumes
40 g evo oil
salt to taste

For the chicory

500 g chicory
2 poached garlic cloves
40 g evo oil
Salt and pepper to taste

For the spring onion

50 g spring onion
10 g apple cider vinegar
10 g brown sugar
Salt to taste

PROCEDURE

1

For the Mashed Legumes, combine the Beamy mix for Mashed Legumes with water in a bowl. Once any lumps have been removed cook in the microwave at 600 to 800 watts for 7 minutes. Once cooked, stir again and add the evo oil and salt.

2

Clean and cook chicories in plenty of boiling salted water. Drain and sauté in a pan with half the oil, poached garlic and pepper until flavorful, then remove the garlic.

3

Cut petals from the spring onion and blanch them for 3 minutes in boiling salted water and added vinegar and sugar.

4

Serve the repassed chicories over the Mashed Legumes. Decorate with sweet and sour spring onion petals and finish with evo oil added in a drizzle.

PROCEDURE

1

For the Mashed Legumes, combine the Beamy mix for Mashed Legumes with water in a bowl. Once any lumps have been removed cook in the microwave at 600 to 800 watts for 7 minutes. Once cooked, stir again and add the evo oil and salt.

2

Clean and cook chicories in plenty of boiling salted water. Drain and sauté in a pan with half the oil, poached garlic and pepper until flavorful, then remove the garlic.