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Carrot & parsnip wedges with butter beans, dill & shallots
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1 small Echalion Shallot, finely diced
1 tbsp white wine vinegar
500g pack Chantenay Carrots & Parsnip Wedges (available from 2 December)
½ easy peeler, finely grated zest
2 tbsp olive oil, plus extra to serve
400g can butter beans, drained
½ x 20g pack dill, leaves chopped
½ x 25g flat leaf parsley, leaves chopped
4 sprigs mint, leaves only, chopped
½ lemon, juice, to taste
100g feta, crumbled
1 red chilli, finely chopped
1. Preheat the oven to 200°C, gas mark 6. Put the shallot into a small bowl, pour over the vinegar and set aside.
2. Tip the carrot and parsnip wedges into a roasting tin, add the easy peeler zest, 1 tbsp oil and 2 tbsp water, then roast for 30-35 minutes or until tender.
3. Stir in the butter beans and return to the oven to cook for 3 minutes.
4. Remove the shallots, drain and discard the excess vinegar and add to the roasting tin, along with the dill, parsley and mint. Squeeze over a little lemon juice, then sprinkle over the feta and chilli, drizzle over a little extra olive oil and serve.
Typical values per serving:
(for 4) vegetarian
This recipe was first published in November 2020.