Caramelised parsnip and white bean spread with herb oil and toasties

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How to make Caramelised parsnip and white bean spread with herb oil and toasties

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 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

Method

  • Step 1 Preheat the oven to 230C. Line a heavy baking tray with baking paper and place on the centre rack of the oven.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.

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