There’s no need to bring a bottle when Andrew and Rozy Gunn of Iona Vineyards (iona.co.za) invite you over for a meal
- 30ml olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 tin (450g) of butter beans
- 2 small heads cauliflower, boiled until tender, but not waterlogged
- 45ml mascarpone or a little milk and butter
- salt and white pepper, to taste
- 15–30ml truffle oil, to taste
- 1 head garlic, halved horizontally and grilled until nicely coloured, for garnish
1. Heat the olive oil in a pan, then sauté the onions and garlic until translucent but not browned. Add the drained butter beans, cauliflower and mascarpone (or milk and butter) and using a handheld blender, blend until you have a chunky mash. Season to taste.
2. To serve: transfer the mash into a clean serving bowl. Drizzle with a small stream of truffle oil and garnish with the grilled garlic halves. Serve piping hot.
Cook’s note: Served with some sautéed mushrooms and boiled artichokes, this mash makes a splendid vegetarian main course.
This recipe serves 4 – 6.