Instructions
Follow the steps and taste along the way.
Prepare the parsnips
Preheat the oven to 220 °C. Cut the parsnips into fries about 2 cm thick. Toss with 25 ml olive oil, 2 g salt, and half the black pepper. Spread in a single layer on a baking sheet.
Roast the vegetables and bread
Roast the parsnips for 30 to 35 minutes at 220 °C, turning them after 18 minutes. They should be tender inside and deeply golden at the edges. Cut the bread into cubes, drizzle with 5 ml olive oil, and add it to a separate baking sheet for the last 10 minutes of roasting.
Cook the beans with sage
Heat 5 ml olive oil in a saucepan and cook the shallot over medium heat for 4 minutes, until softened but not browned. Add the garlic and half the sage, and stir for 30 seconds. Add the beans, pour in the stock, and simmer gently for 8 minutes.
Blend the cream and fry the capers
Remove the beans from the heat and blend until smooth. Stir in 20 ml lemon juice, the remaining 2 g salt, and the rest of the pepper. If the cream is too thick, add 1 to 2 tablespoons of hot water. Heat the remaining 10 ml oil in a small frying pan; fry the capers for 2 to 3 minutes, until they open up and start to crisp. Add the remaining sage and fry for another 30 seconds.
Finish and serve
Divide the bean cream among warm plates and top with the hot roasted parsnips. Add the fried capers, sage, and bread cubes. Drizzle with the remaining 5 ml lemon juice and sprinkle with the chopped parsley. Serve immediately while the bread is crisp.
