Creamed Green Bean Purée

Ingredients

• 1 quart green beans, trimmed and cut
• 1 tablespoon salt (for boiling water)
• 2 tablespoons butter
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon flour
• 1 cup broth or warm water
• 1 small bunch sweet herbs, chopped

Method

1. 1 Trim and cut 1 quart of green beans. Place them in a pot of boiling water with 1 tablespoon of salt and cook for 15 minutes.
2. 2 Drain the beans and immediately transfer them to a bowl of cold water. Let them sit for 30 minutes to retain their green color, then drain again.
3. 3 In a stewpan, melt 2 tablespoons of butter over low heat. Whisk in 1 tablespoon of flour, 1 teaspoon of salt, and 1 teaspoon of pepper to form a roux.
4. 4 Add the drained beans, 1 cup of broth or warm water, and a small bunch of chopped sweet herbs to the pan. Cover and simmer slowly until the beans are very tender and have broken down.
5. 5 Strain the mixture through a fine mesh sieve, pressing to extract the purée. Return the purée to the pan, stir in an additional piece of butter, and serve warm.