Tips and tricks on the beans and potatoes puree with the magimix

11 tips and tricks about the magimix recipe

• Choose fresh and crunchy green beans : Opt for high-quality green beans without any spots or signs of wilting. They will bring a more intense flavor to your mash.
  
• Blanch the green beans before cooking : To preserve their vibrant color and crunchy texture, blanch them quickly in salted boiling water for 2 to 3 minutes before cooking them in the magimix.
  
  
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• Use starchy potatoes : Choose starchy potatoes, such as Russet variety, to achieve a lighter and fluffier mash.
  
• Add garlic for extra flavor : Finely chop garlic and add it to the potatoes and green beans during cooking to add an additional flavor to your mash.
  
• Add grated cheese : For a creamier and tastier mash, add grated cheese, such as Parmesan or Gruyere, during preparation. It will melt and blend perfectly with the vegetables.
  
• Use vegetable broth : Replace some of the cooking water with vegetable broth to give more flavor to your mash. Choose a high-quality broth to avoid overpowering the vegetable flavors.
  
• Season sparingly : Add salt and pepper gradually, tasting as you go, to avoid oversalting or over peppering your mash. You can always adjust the seasoning at the end.
  
• Add warm milk : For a smoother mash, use warm milk instead of cold milk. Heat the milk before adding it to the potatoes and green beans.
  
• Blend the mash in pulses : Use the "Blend" function of the magimix to blend the mash in pulses, avoiding overmixing. This will result in a lighter texture and prevent excessive starch development.
  
• Garnish with fresh herbs : When serving, add finely chopped fresh herbs, such as chives, parsley, or cilantro, to bring freshness and color to your mash.
  
• Serve the mash hot : Green bean and potato mash is best served immediately after preparation. Reheat if necessary before serving.