Lima Bean Ring with Ratatouille
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 19-oz. (540-mL) lima beans, drained
- 2 Tbsp. (30 mL) butter*
- 1 egg*
- 2 tsp. (10 mL) Irresistibles Dijon mustard*
- ¼ cup (60 mL) shredded cheddar*
- 2 Tbsp. (30 mL) Irresistibles olive oil*
- ½ onion, diced samll
- ¼ eggplant, diced small
- 1 zucchini, diced small
- 2 plum tomatoes, diced small
- ½ cup (125 mL) vegetable broth (or water)
- 3 sprigs fresh thyme
- Salt and pepper to taste
Preparation
In a food processor, purée beans with butter, egg, mustard and cheese. Salt and pepper.
Preheat oven to 350°F (180°C).
Using a pastry bag or disposable plastic bag, pipe purée rings in 4 individual dishes or ramekins and bake for 15 minutes or until tops of rings begin to brown.
In a big skillet over medium heat, sweat onion in olive oil. Add eggplant, zucchini, tomatoes, broth and thyme. Salt and pepper and simmer for 10 minutes.
Spoon ratatouille into the centre of each lima bean ring and serve with a tossed salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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