Caramelised parsnip and white bean spread with herb oil and toasties

Method

1. Step 1

   Preheat the oven to 230°C. Line a heavy baking tray with baking paper and place on the centre rack of the oven.

2. Step 2

   In a bowl, toss the parsnips with 2 tbs of oil to coat. Season with salt and transfer to the preheated baking tray. Roast, stirring once, for 20-25 mins or until the parsnips are caramelised and tender.

3. Step 3

   Meanwhile, bring a large saucepan of salted water to a boil. Add all but ¼ cup of the parsley and cook for 30 seconds or until bright green. Drain and immediately transfer the parsley to a large bowl of ice water to chill. Remove the parsley from the ice water and squeeze out the excess moisture. In a blender, blend the blanched parsley, lemon zest, 1 tsp of lemon juice and remaining ½ cup oil on high speed for about 3 mins or until completely smooth and vibrant green. Strain through a fine-mesh sieve into a small bowl. Coarsely chop the reserved ¼ cup parsley. Stir the chopped parsley and pine nuts into the herb oil. Season with salt and pepper. Set aside. Clean the blender.

4. Step 4

   In a large pot, combine the cooked parsnips with the beans, cream and milk. Bring to a gentle simmer and cook, uncovered, for 8-10 mins to blend the flavours. Transfer the mixture to the blender. Add 1 tsp salt and 1 tbs of lemon juice and blend, adding enough water by the tablespoonful to form a smooth consistency. Season to taste with more salt and lemon juice, if necessary, and transfer to a wide serving bowl.

5. Step 5

   Make an indentation in the parsnip mixture and drizzle in some of the herb-pine nut oil. Serve warm or at room temperature with the chargrilled ciabatta. Add more herb-pine nut oil to the spread as needed.