Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Roasted Roots & Lemony Bean Purée

Roasted Roots & Lemony Bean Purée

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.

Root Vegetables, diced

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!

Roasted Root Vegetables

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.

Roasted Roots & Lemony Bean Purée

 

Roasted Roots & Lemony Bean Purée
Serves 4
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For the roasted roots
  1. 175g/6oz EACH peeled and diced small
  2. Swede (rutabaga)
  3. Parsnip
  4. Carrot
  5. Beetroot
  6. Butternut Squash
  7. 1 Tbsp Olive oil
  8. 2-3 Cloves of garlic
  9. Salt & pepper, to taste
For the bean purée
  1. 3 C Cooked white beans/2 Cans, drained and rinsed
  2. 1 C Vegetable broth
  3. 2 Sprigs of fresh rosemary
  4. 2 Tbsp Lemon juice
  5. Zest of 1 lemon
  6. 1T Extra-virgin olive oil
  7. Salt & pepper, to taste
Instructions
  1. Preheat oven to 200C/400F
  2. 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.
  3. Meanwhile, make the bean purée. In a medium saucepan, combine the beans, broth and whole sprigs of rosemary. Simmer on low for 10 minutes.
  4. Remove the rosemary, drain but reserve the broth.
  5. 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.
  6. Serve a large spoonful of the purée topped with the roasted roots and a sprinkle of parsley (optional)
Notes
  1. 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.
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I’m submitting this recipe to the weekly link-ups, Wellness Weekends and Healthy Vegan Fridays.

Roasted Roots & Lemony Bean Purée

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Comments

  1. That looks absolutely gorgeous. I’ve just spotted your photo on Twitter and popped over to check out the recipe.
    I love the colours and I bet the combination of the smooth bean puree with the chunky vegetables works a treat!

    • Thanks for coming over here! Glad you like the look of this dish. You’re right about the textures- really lovely.

  2. This looks so colorful and pretty Emma! I love this simple dish and I think it’s a great idea to top the veggies on beans instead of grains!

  3. Love this Emma!! So beautiful and colorful! I also like to roast sweet potatoes and beetroot in the oven lately, but I see you also used Rutabaga here! I heard about it only a few weeks back and was told they are really healthy! I must try to find them here, curious how they might taste! Thanks a lot for sharing this, beautiful photos as always!!! 😉

    • rutabaga, or as we call it here, swede is really nice. It’s very mild and slightly sweet. Less starchy than other roots too. I hope you find them!

  5. This reminds me of Nigella Lawson’s ‘cheat’ mashed potatoes, which is actually mashed butter beans. I was trying to think of different ways to eat the root vegetables I get ever week (soup always seems to be what they turn into and I’m quite bored of it now), thanks for sharing this recipe!

    • Oooh I love Nigella! I can imagine her doing something like this actually, probably with a lot of olive oil though!
      Bored of soup? Shock horror!

  6. I love this ‘upside down’ idea! What a great twist on standard vegetable mashes and bean toppings. The lemon flavours really appeal to me too. Definitely a versatile idea that is appealing to me for its simplicity too - recipe testing is very fun but like you, there is less time in the kitchen for my own creations!

    • Thanks Kari. You relate then on the kitchen time?! I’m having a lot of fun with it too but I do look forward to having more time for my own cooking creativity.

    • It was so yummy. Much creamier than mashed root veg and protein-packed too!

  8. I know what you mean about cookbook testing- I haven’t been making nearly as much as you, but I find I have such a small amount of time to cook anyway, cooking for my blog is taking a hit. I don’t mind though, it’s a delicious hit 😉

    This looks awesome! Love the idea of the bean puree, like mashed potatoes but high protein!

    • Exactly! High-protein mash and creamier too!
      So agree with the recipe tasting- “a delicious hit” to cooking for the blog.

  9. this looks so beautiful and delicious- i think i may have to make this over the weekend! it has some of my favorite, yet under utilized vegetables, and like you, i need to take advantage of them before they disappear!

    • Hope you get to try it Caitlin. Let me know how you like it if you do.
      I thought I’d pack as many different winter vegetables in as I could! You could just use what you have on hand though.

    • I love that idea Sharon! Yum. The bean purée could be the “hummus” equivalent. The white beans make it so creamy :)

  12. This puree looks fab so light (as in colour) and creamy! I would’ve automatically mixed whole beans through my veggies and this is such a nice idea to change things up!

    • Thanks Jo! Glad you like the idea. The bean purée is so smooth and yummy. I might add a sprinkle of nuts or seeds next time for a little crunch too :)

  13. Hi Emma, your Roasted Roots & Lemony Bean Puree look delish! I love to roast veggies! Last weekend I roasted cauliflower, broccoli, onions and peppers. I made a “gravy” with coconut milk, garbonzo bean flour, nutritional yeast, garlic, etc. I put the veggies and “gravy” in a casserole and topped it off with ground nuts, olive oil and garlic, then browned them in the oven. It was awesome! Right now I have to be careful about having too many starches, but I’m sure I would love this!

    • That sounds absolutely delicious Anastasia! That gravy- yum!
      Thanks for reading and commenting.

  14. My what a delightful and different meal you have created. I love the idea of pairing a creamy white bean puree with roasted vegetables. It’s just enough to leave you satisfied. I am so glad I hopped by from Healthy Vegan Fridays. You are also invited to share your plant-based, vegan and raw recipes, smoothies, juices, cookbooks and more at the “Plant-Based Potluck Party” Link Up @http://urbannaturale.com/join-the-food-fun-at-the-plant-based-potluck-party-link-up/
    All the best, Deborah

    • Glad to hear you like the look of the dish Deborah :) Thanks for coming on over!

  15. I made a thinner sauce based on this bean puree and I’ve been enjoying it for the last couple of days - dinner just now was roasted cauliflower coated in the stuff alongside buttery pita. So good <3

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