A recipe that is easily adapted to the veg and beans that you have in your cupboard! Try using butterbeans instead of cannellini beans or sweet potato instead of butternut squash. A feel good recipe that is simple to make but feels fancy enough to serve for a dinner party.
- 1x can of Cannellini Beans
- 1 tbsp plant based Butter or olive oil
- 2x Shallots
- 1 Garlic Clove
- 150ml Milk
Butternut Squash and Cauliflower
- 1/2 Butternut Squash
- 1/2 Cauliflower
- Smoked Paprika
- Ground Coriander
Preserved Lemon and Parsley Dressing
- 1 Preserved Lemon
- Handful of Fresh Parsley Leaves (about 25g)
- 2 tbsp Apple Cider Vinegar (or White Wine Vinegar)
- 75ml Olive Oil
- Preheat your oven to 180 degrees.
- Cut the butternut squash in half and cut into thin wedges – place in a single layer on a baking tray and sprinkle over 1 tsp smoked paprika, salt, pepper and a drizzle of olive oil. Bake in the oven for about 1 hour or until the wedges are slightly crispy, golden and cooked all the way through.
- For the cauliflower, cut into smallish florets and place in a tray. Toss with olive oil, salt, pepper and a sprinkle of ground coriander (about 1tsp). Bake in the oven for 1 hour or until crispy and slightly charred.
- For the puree, peel and finely slice the onion and garlic clove and sweat in a saucepan with the butter (or olive oil if using instead). Once translucent and soft, add in the drained cannellini beans and a about half of the milk. Simmer for a couple of minutes before turning off the heat and leaving to cool.
- Once the puree is cool blend with the remaining milk, until smooth in a food processor or with a hand blender if you have one. Season with salt and pepper to taste.
- For the dressing, finely chop the parsley leaves and preserved lemon. Mix together with the olive oil and vinegar and a touch of black pepper. You can add salt here if you would like however the preserved lemon is extremely salty and I usually rinse it quickly before using to remove some of the excess brine.
- Once the veg is cooked – serve together drizzling the dressing over the puree. I like to serve it with some wilted spring greens or cavelo nero.