Caramelised Parsnip And White Bean Spread With Herb Oil And Toasties

Make your own spread with this delicious caramelised parsnip and white bean recipe.

The ingredient of Caramelised Parsnip And White Bean Spread With Herb Oil And Toasties

• 3 parsnips 400g peeled cut into 2cm pieces
• 2 tablespoons olive oil plus an extra 1 2 cup 125ml
• 1 bunch fresh flat leaf parsley leaves only 30g of leaves divided
• 1 lemon zested and juiced
• 1 4 cup 40g toasted pine nuts coarsely chopped
• 400g can cannellini beans drained rinsed
• 1 1 4 cups 300ml thickened cream
• 1 cup 250ml milk
• 1 teaspoon salt
• 18 slices ciabatta chargrilled

The Instruction of caramelised parsnip and white bean spread with herb oil and toasties

• preheat the oven to 230c line a heavy baking tray with baking paper and place on the centre rack of the oven
• in a bowl toss the parsnips with 2 tablespoons of oil to coat season with salt and transfer to the preheated baking tray roast stirring once for 20 25 mins or until the parsnips are caramelised and tender
• meanwhile bring a large saucepan of salted water to a boil add all but 1 4 cup of the parsley and cook for 30 seconds or until bright green drain and immediately transfer the parsley to a large bowl of ice water to chill remove the parsley from the ice water and squeeze out the excess moisture in a blender blend the blanched parsley lemon zest 1 teaspoon of lemon juice and remaining 1 2 cup oil on high speed for about 3 mins or until completely smooth and vibrant green strain through a fine mesh sieve into a small bowl coarsely chop the reserved 1 4 cup parsley stir the chopped parsley and pine nuts into the herb oil season with salt and pepper set aside clean the blender
• in a large pot combine the cooked parsnips with the beans cream and milk bring to a gentle simmer and cook uncovered for 8 10 mins to blend the flavours transfer the mixture to the blender add 1 teaspoon salt and 1 tablespoon of lemon juice and blend adding enough water by the tablespoonful to form a smooth consistency season to taste with more salt and lemon juice if necessary and transfer to a wide serving bowl
• make an indentation in the parsnip mixture and drizzle in some of the herb pine nut oil serve warm or at room temperature with the chargrilled ciabatta add more herb pine nut oil to the spread as needed

Nutritions of Caramelised Parsnip And White Bean Spread With Herb Oil And Toasties

calories: 891 47 calories
calories: 52 grams fat
calories: 17 grams saturated fat
calories: 79 grams carbohydrates
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calories: 21 grams protein
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