Ingredients
SERVES 6
– 240 g Cannellini beans
– 280 g parsnip peeled and chopped into large chunks
– 120 g almond blanched
– 20 g garlic cut into small discs
– 450 ml unsweetened almond milk
– 550 ml vegetable broth
– 1 ½ tsps. turmeric ground
– 1 ½ tsps. paprika
– 1 tsp. cumin seed
– ½ tsp. chilli powder
– 1 tbsp. EVO
– 1 pinch of coarse sea salt
– 1 pinch of black pepper
– almonds to taste crumbled
Directions
Soak the Cannellini beans for 12 hours in cold water, then, rinse, drain and cook them in abundant water for ab. 50-60 minutes. Once cooked, drain and set the beans aside. In meantime, preheat the oven to 190°C and place the parsnip on a baking tray. Drizzle with some EVO, sprinkle a pinch of salt and pepper and stir well to make sure all the pieces are coated before placing them in the oven for ab. 45 minutes. Make sure to turn them at least twice during the cooking so that they will evenly roast. Meanwhile, in a pan, heat a tablespoon of EVO over medium heat and gently sauté the garlic for a minute. Then, also add in the cumin seeds, ½ teaspoon of turmeric and ½ teaspoon of paprika. Stir well for a couple of minutes more, then remove from the heat. At this point, drain the blanched almonds and place them in a food processor along with a very small amount of water. Blend until broken down into a smooth paste before also adding in the beans. Blend again until obtaining a smooth purée. Once the parsnip have golden browned, remove it from the oven and place it in the blender along with the beans, almonds, fried garlic, spices, almond milk, vegetable broth, chilli, the remaining turmeric and paprika and a good grinding of salt and pepper. Blend everything until the purée will be smooth, gradually adding some water in case you prefer a more liquid texture. The purée can be served immediately into bowls adding a final drizzle of EVO, a sprinkle of black pepper and some crumbled almonds. Otherwise can be stored and reheated later.
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