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Caramelised parsnip and white bean spread with herb oil and toasties

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Entertaining is made easy with our parsnip and white bean spread. Served with herb oil and warm ciabatta, this dip is the ultimate starter.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes
Caramelised parsnip and white bean spread with herb oil and toasties


  • 3 parsnips (400g), peeled, cut into 2cm pieces
  • 2 tbs olive oil, plus ½ cup (125ml)
  • 1 bunch fresh flat-leaf parsley, leaves only (30g of leaves), divided
  • 1 lemon, zested and juiced
  • ¼ cup (40g) toasted pine nuts, coarsely chopped
  • 400g can cannellini beans, drained, rinsed
  • 1¼ cups (300ml) thickened cream
  • 1 cup (250ml) milk
  • 18 slices ciabatta, chargrilled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  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.