Hot Green Bean & Potato Puree From Cooking for Healthy Healing, by Linda Reetor-Page


For 6 servings: Preheat oven to 450°

  • Cook 1lb RED or WHITE DICED POTATOES in boiling salted water for 10 minutes.
  • Add 1lb FROZEN GREEN BEANS, partially cover pot, and cook for 7 to 10 minutes more. Drain.
  • Puree in the blender with 5tbsp OIL or BUTTER, and NUTMEG, SALT and PEPPER to taste.
  • Scrape into a lecithin-sprayed gratin dish. Bake for 15 minutes until a skin forms on the top, and puree is heated through. Serve immediately with crackers or rye rounds.

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