Whipped edamame, avocado, herbs and crudites

Name: Whipped edamame, avocado, herbs and crudites recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 8 baby (Dutch) carrots, trimmed; 8 watermelon radishes, trimmed, quartered if large; 8 French breakfast radishes, leaves attached, trimmed, quartered if large; 8 small hakurei turnips, leaves attached, quartered if large; 8 baby cucumbers, halved lengthwise; 4 finger fennels, halved lengthwise; Crushed ice, to serve; 1/4 cup each dill, mint & flat-leaf parsley leaves; 1/3 cup (80ml) extra virgin olive oil; 2 tbs lemon juice; 175g podded edamame beans; 1/2 cup (75g) blanched pistachios; 1/2 cup (140g) hulled tahini; 1 garlic clove, finely chopped; 1 ripe avocado, peeled, seed removed

Rate now

15m

Whipped edamame, avocado, herbs and crudites

Jump to recipe

by Andrew McConnell

Chef, restaurateur and delicious. contributor

Oct 01, 2020

If you use young organic vegetables, there’s no need to peel them, just give them a good wash and scrub to remove any dirt. The skins bring extra flavour, colour and texture.

8 baby (Dutch) carrots, trimmed
8 watermelon radishes, trimmed, quartered if large
8 French breakfast radishes, leaves attached, trimmed, quartered if large
8 small hakurei turnips, leaves attached, quartered if large
8 baby cucumbers, halved lengthwise
4 finger fennels, halved lengthwise
Crushed ice, to serve

Whipped edamame (makes approx. 740g)

1/4 cup each dill, mint & flat-leaf parsley leaves
1/3 cup (80ml) extra virgin olive oil
2 tbs lemon juice
175g podded edamame beans
1/2 cup (75g) blanched pistachios
1/2 cup (140g) hulled tahini
1 garlic clove, finely chopped
1 ripe avocado, peeled, seed removed

Method

1.

For the whipped edamame, place the herbs, olive oil and lemon juice in a blender and whiz until smooth. Add the remaining ingredients and continue to blend till they form a paste similar in texture to hummus. If the puree seems a bit thick add a little water to thin it out. Add salt to taste and add more lemon juice for extra punch if needed.
2.

To serve, fill a bowl with the crushed ice, spoon the whipped soybeans into a smaller bowl and place on the ice. Arrange vegetables on the ice around the whipped edamame and serve immediately.