Sage borlotti bean dip with celery and fennel

Ingredients

For 1 serving

• Cooked borlotti beans90 g
• Fresh sage2 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Celery60 g
• Fennel100 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Peel the garlic clove and crush it lightly; wash and dry the fresh sage leaves.
2. Warm the oil in a small pan over low heat with the garlic and sage for a minute, until the sage sizzles and smells fragrant without the garlic browning; remove the garlic.
3. Drain and rinse the borlotti beans and blend them with the flavoured oil and sage leaves, salt and a little water until smooth.
4. Wash the celery and fennel, string the celery and remove the fennel's tough outer layers, then cut them into sticks; serve with the cream.