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Savory Mashed Limas Gourmet Magazine, February 1999 Yield: 4 servings 1 lb. frozen baby lima beans (about 3 cups) 2 or 3 garlic cloves 2 Tbsp. unsalted butter 1/3 cup milk, or to taste 1/2 tsp. freshly grated nutmeg Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden. Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth. This issue of Gourmet Magazine featured 5-ingredient recipes sent in by readers. I've included others: Shiitake Bok Choy Soup with Noodles, Oranges and Prunes in Cardamom Tea Syrup, Pan-browned Brussels Sprouts, "Adult" Pimiento Cheese and Mom-Mom Fritch's Peanut Butter Cookies. |
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