Roast Parsnip and Beans

Roasted parsnips are sweet and with beans make a tasty light meal or winter salad. This dish is suitable for most diets including Diabetic, Dairy Free, Gluten Free, Low Calorie, Nut Free and Vegan.



One of my favourite winter vegetables has always been roasted parsnip. And this recipe is suitable for any root vegetable, which will become sweeter with roasting while retaining that characteristic earthy flavour.

As a time and energy saver, roast the vegetables when the oven is on for other cooking. (Likewise the beans can be prepared in advance.)


Diets for which Roasted Parsnip and Bean is suitable:

Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan

Ingredients

Preparation: 10 +5 mins | Cook: 40 mins | Serves: 2 cups
2 large parsnips
1 tbsp vegetable oil
100 (1/2 cup) gm fava beans*
1 bay leaf**
1/2 onion
3 parsley stalks
1 large bunch watercress or other green leaves
1/4 tsp salt
1/2 tsp pepper
Parmesan or other hard cheese (optional, not Dairy Free or Vegan)


Dressing***
1 tsp English mustard
1 tsp clear honey or maple syrup (Vegan see notes)****
1/2 tbsp lemon juice
2 tbsp olive oil

Method

PREHEAT the oven to 190 C/375 F/Gas 5.
PEEL the parsnip and cut into bit-sized pieces.
MIX the parsnip with 1 tbsp vegetable oil on a baking tray.
ROAST for 40 minutes until tender and caramelised. (Stir a couple of times while roasting.)
RINSE the beans.
COMBINE beans, bay, onion and parsley in a saucepan and cover with water. (Add carrot and celery for a little more flavour. Finely chop and sauté the carrot and celery in a little oil, with the onion, before adding the other ingredients and water.)
HEAT the water to boiling.
REDUCE the temperature and simmer for 25 minutes.
REMOVE the bay leaf and parsley and drain off any excess water.
WHISK all the salad dressing ingredients together and pour over the warm beans.
MIX beans, parsnip and watercress. (Alternatively, if serving the salad at room temperature, pour the dressing over the warm beans and then cool, adding the remaining ingredients before serving.)
TASTE and add salt and pepper if required and slivers of cheese, if including.

Serve

– As a light meal either at room temperature or chilled.

– With a variety of other salads.

Notes

* Substitute fava beans (dried broad beans) with lentils. 100 gm (1/2 cup) dry will provide more than 1 cup when cooked.*
** Add one finely chopped carrot and a stick of celery to enhance the flavour.
*** This dressing will add sweetness to the salad. (It remains suitable for Diabetic diets because the quantity of sugar is very small.) Alternatively use a traditional vinaigrette
**** Vegan diets — use maple syrup.

Other recipes that include legumes:

Chickpea Pancakes
Mediterranean Bean Salad
Red Bean Jellies

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