We’re still hovering between winter and spring here and, as I said I would, I’m making the most of the seasonal vegetables before they disappear. I’ve been cooking like a mad thing lately but don’t have much to show for it. I’m testing for fellow blogger, Ricki Heller’s upcoming cookbook right now so a lot of my cooking energy hasn’t been directed to my own blog recipes. I’ve been sharing pictures of what I’ve been making on instagram so get over there and check out my profile if you’re interested in getting a cookbook preview! I’m having a lot of fun doing it.
In any case, I hope you like this simple recipe I’ve got for you today.
I so frequently make beany/lentil stews and serve them over, either a grain, sweet potato or mash. Just for a change, I thought I’d flip it and serve my chunky roasted roots over a smooth, bean purée. I really enjoyed it and look forward to trying more variations. I’m thinking a ratatouille over this lemony bean purée would be lovely come summer vegetables…I’ve got a couple more ideas but I might save those for blog recipes!
I kept it very basic and just went with a good mix of root vegetables- swede, carrots, parsnip, butternut squash and my beloved beetroot- and roasted them with olive oil, smashed garlic, salt and pepper. The smooth bean purée is infused with rosemary and a little zingy with the lemon zest and juice, a nice foil to the earthy vegetables.
- 175g/6oz EACH peeled and diced small
- Swede (rutabaga)
- Butternut Squash
- 1 Tbsp Olive oil
- 2-3 Cloves of garlic
- Salt & pepper, to taste
- 3 C Cooked white beans/2 Cans, drained and rinsed
- 1 C Vegetable broth
- 2 Sprigs of fresh rosemary
- 2 Tbsp Lemon juice
- Zest of 1 lemon
- 1T Extra-virgin olive oil
- Salt & pepper, to taste
- Preheat oven to 200C/400F
- Toss the root vegetables with the oil and spread in a single layer in a large roasting dish. Squash the garlic with the flat of a knife and add to the roasting dish. Season with salt and pepper. Cook for 35-40 minutes, until vegetables are tender and beginning to brown at the edges.
- Meanwhile, make the bean purée. In a medium saucepan, combine the beans, broth and whole sprigs of rosemary. Simmer on low for 10 minutes.
- Remove the rosemary, drain but reserve the broth.
- Return the beans to the pan and add the olive oil, lemon juice and zest. Blend with an immersion blender to a smooth purée. Add some of the reserved broth as necessary to reach your desired thickness. Season to taste.
- Serve a large spoonful of the purée topped with the roasted roots and a sprinkle of parsley (optional)
- If you are concerned about the beetroot "bleeding" and staining the other vegetables, roast it in a separate dish and add to the other vegetables just before serving.