White Bean Puree With Carrot Top Chimichurri

White Bean Puree With Carrot Top Chimichurri
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
4
  • 1 bunch baby carrots, washed
  • 1 small red onion
  • 1/2 cup Woolworths extra virgin olive oil
  • 1teaspoons cumin seeds
  • 1/4teaspoons smoked paprika
  • 1 lemon, zested, juiced
  • 2tablespoons Woolworths red wine vinegar
  • 3 cloves garlic , finely chopped
  • 400grams canned cannellini beans, rinsed, drained

Nutrition per serving

1700 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
8.3grams
Fat
28.2grams
Carbs
24.8grams
Sugars
8.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Give carrots their dues with this special side. Sit sweet roasted carrots atop a silky homemade white bean puree, and drizzle with carrot top chimichurri.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.

Step 2 of 4

Trim carrots, leaving a 2cm stem attached and reserve carrot tops. Halve carrots lengthways, then place on tray. Thinly slice half of the onion. Drizzle carrot with half of the oil, and scatter over cumin and sliced onion. Bake for 20 minutes or until carrot is tender.

Step 3 of 4

Meanwhile, place reserved carrot tops in a small heatproof bowl. Pour over enough boiling water to cover. Stand for 1 minute. Drain and rinse under cold water. Drain. Pat dry with paper towels. Finely chop carrot tops and place in a medium bowl. Finely chop remaining onion and add to bowl with paprika, zest, vinegar and two-thirds of the garlic. Add remaining oil and stir to combine.

Step 4 of 4

Place lemon juice, beans and remaining garlic in a blender and blitz until smooth. Spoon bean mixture over platter. Top with roasted carrot mixture and serve drizzled with carrot top chimichurri.

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