Judion Butterbeans, White Truffle and Sage Pâté
Prep: 10 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 6
This Judion Butterbeans, White Truffle, and Sage Pâté is perfect for a festive brunch or appetizer. Its rich aroma and creamy texture make it a great addition to holiday gatherings, especially when paired with crispy sourdough toast.
Ingredients
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1 tbsp Early Harvest Extra Virgin Olive Oil
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1 Shallot, finely chopped
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1 Garlic, finely chopped
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2 tsps Brandy
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1 jar Belazu Judion Butter Beans, drained
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White Truffle Oil
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10g Sage
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1 tbsp Parsley
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50ml Vegan cream
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Sourdough toast, to serve
Method
- Step 1: Heat the oil in a frying pan over medium heat, then fry the shallots and garlic until completely soft and sweet. Pour in the brandy, then remove from the heat.
- Step 2: Tip the cooked shallots and garlic into a food processor along with the butter beans, white truffle oil, sage, parsley and vegan cream. Season generously with salt and pepper. Blend until smooth.
- Step 3: Decant into a Kilner jar, then chill. Serve with thinly sliced sourdough toast.
