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Caramelised parsnip and white bean spread with herb oil and toasties
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create a tasty spread with caramelized parsnip and white beans.
Ingredients:
  • 400g parsnip
  • 125ml olive oil
  • 1 bunch fresh flat-leaf parsley, leaves only (30g of leaves), divided
  • 1 lemon, zested and juiced
  • 40g pine nut
  • 400g can cannellini beans, drained, rinsed
  • 300ml thickened cream
  • 250ml milk
  • 2.40 gm salt
  • 18 slices ciabatta, chargrilled
Instructions:
  • Preheat your oven to 230C while lining a sturdy baking tray with parchment paper, then position it in the center rack.
  • Coat parsnips in 2 tablespoons of oil in a bowl, season with salt, then transfer to a preheated baking tray. Roast for 20-25 minutes, stirring once, until caramelised and tender.
  • Prepare a large saucepan of salted water and bring it to a boil. Add all but 1/4 cup of parsley and boil for 30 seconds until bright green. Drain and transfer the parsley to a bowl of ice water to cool. Remove parsley from the ice water and gently squeeze out excess water. Blend the blanched parsley, lemon zest, 1 teaspoon of lemon juice, and remaining 1/2 cup oil in a blender for about 3 minutes until smooth and vibrant green. Strain the mixture through a fine-mesh sieve into a small bowl. Coarsely chop the reserved 1/4 cup of parsley and mix with pine nuts into the herb oil. Season with salt and pepper. Set aside and clean the blender.
  • Combine cooked parsnips with beans, cream, and milk in a large pot. Simmer gently for 8-10 minutes to blend flavors. Transfer mixture to a blender. Add 1 teaspoon salt, 1 tablespoon lemon juice, and blend, adding water gradually for a smooth consistency. Adjust seasoning with more salt and lemon juice if needed. Serve in a wide bowl.
  • Create a well in the parsnip mixture and generously spoon in the herb-pine nut oil. Serve the dish warm or at room temperature alongside the grilled ciabatta. Drizzle additional herb-pine nut oil over the top as desired.

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