Roasted Parsnips with White Bean Cream, Sage, and Crispy Capers

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.