Skip to content

Spring Crudites with Fava Bean Purée

by Brandon Scimeca
Executive Chef Morgan's at Interlaken Inn

Spring is a time that I like to highlight the delicate nature of vegetables as we pivot away from the heartiness of winter. This recipe is one of my favorites since debuting it on our menu this spring. A vibrant green dip with delicately sliced raw vegetables gives a different look than traditional crudités.
 
VEGETABLES

A variety of spring vegetables including young fennel, green asparagus, white asparagus, radish or any of your favorites

Lemon Juice
Extra Virgin Olive Oil
Salt
Chives
Sunflower and/or Black Sesame Seeds optional
 
FAVA BEAN DIP
 
2 cups peeled fava beans
1 cup extra virgin olive oil
1 cup water
3 cloves garlic slivered
4 sprigs of thyme
salt to taste
 
In a pot add olive oil, water, garlic slices and thyme and bring to a simmer on medium heat.

Meanwhile blanch favas for 2 minutes, strain and add to a bowl of ice water to stop the cooking.

Once cooled peel the fava beans of their outer shill to reveal a beautiful green bean.

Add the fava beans to the simmering mixture and simmer for 5 minutes until the beans are soft.

Remove thyme and pour everything else into the blender and puree on high for two minutes (it may need a bit of extra oil and water to allow the blade of the blender to turn).   

Remove the puree from blender and place in a bowl over ice to cool rapidly to preserve color.

Taste and the season with a bit of salt.
 
While the puree is cooling gather vegetables. If available use a mandoline to slice vegetables. These can be purchased at most kitchen supply stores or online and you will certainly fall in love with it.
 
Wash and trim your vegetables and slice thinly on the mandoline or with a knife and place them in a bowl.

Season with a squeeze of lemon, dash of olive oil, some salt and snipped chives. Mix well.

Arrange the vegetable in a bowl or platter. Place vibrant green fava bean dip in the center.

Optional garnish with sunflower seed and/or black sesame seeds for a bit of crunch and visual pleasure. Enjoy!

Back
to
Top