Recipe

Camembert Mash Recipe

	Barbiemensher / All my dishes 9 months, 3 weeks ago In lieu of basic potatoes or rice, try serving up this elegant mash as a perfect accompaniment to a braised lamb shank or filet mignon or any fine fare, really. Prep:75m Cook:30m Servings:8	Barbiemensh
	beans refined tasty

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quaziefly

kidaria

Ingredients

2 cups dry White beans

8 cups chicken stock or broth

1 French shallot - peeled and finely minced

1 clove garlic - peeled and minced

1 bouquet garnis: 1 bay leaf, several sprigs fresh thyme, several parsley stems, 1 sprig rosemary, 3 cloves, 8 peppercorns - place in a piece of doubled cheese cloth and tie in a bundle

1/4 lb Camembert (or brie or chêvre or any soft cheese)

1/4 cup pecans

1 Tbsp butter

Salt & white pepper to taste

Directions

Soak the beans for 1 hour prior to cooking, drain and set aside.

Preheat oven to 375 degrees.

In a large enough pot, sauté the shallots in butter until soft, about 1 minute.

Add the garlic until fragrant, about 20 seconds.

Add the stock, bouquet garnis and beans and bring to a boil. Simmer for approx 30 minutes until cooked. *Sometimes it can take double that, depending on how old the beans are, so keep checking for doneness.

Spread the pecans on a baking sheet and toast in the oven for 6-8 minutes. Chop slightly and set aside

Cut the Camembert into 1/4 inch pieces. You can remove the rind if you prefer.

When the beans are done, remove the bouquet and drain, reserving the liquid to use later if needed.

For a rustic mash, use a hand masher on the beans. For a smoother mash, use a blender.

Add some of the reserved liquid to attain your desired texture.

Fold in the Camembert, adjust the seasoning if needed, fold in the pecans and serve immediately as a bed for your main course.

*Pecans tend to turn greyish if you leave them in the mash too long but you can prepare this in advance, including the cheese, but wait until the last minute to add the nuts.

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Comments

krumkake 9 months, 3 weeks ago said:
Oh yeah - that sounds outta-this-world deliciuos...gotta try this - love the flavors in this, and what a great presentation for a good rare steak or lamb chop. Thank you - I know we are going to enjoy this!

kidaria 9 months, 1 week ago said:
Camembert is one of my favourite cheeses. What a wonderful idea! Have you tried baking Camembert in puff pastry? Yum yum!

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