Walnut and Garlic Pùté
A lean bean pùté enriched with crushed walnuts and garlic, loosened with bean broth, cabbage juice and dried-fruit compote juice.
Ingredients
| 2 | garlic cloves | |
| 2 cups | 480 ml | cooked mature beans |
| 0.5 cup | 120 ml | crushed walnut kernels |
| 30 ml | oil | |
| 2 tsp | 10 ml | broth from boiling the beans |
| 2 tsp | 10 ml | cabbage juice |
| 2 tsp | 10 ml | dried-fruit compote (oshav) juice |
| â | salt |
Instructions
Mash the cooked beans and press them through a sieve to remove the skins. Add the cleaned garlic crushed with salt to taste and the walnut kernels. Mix the mixture well. Gradually pour in the oil, stirring constantly. Then add the bean broth, the cabbage juice and the dried-fruit compote (oshav) juice. Stir the resulting pùté, pour it into a suitable dish and smooth the top. If desired, garnish with pickled gherkins or pickled carrots.