Roasted Roots & Lemony Bean Purée

Chunky roasted roots over a smooth lemon and rosemary infused white bean purée.

175g/6oz EACH peeled and diced small
Swede (rutabaga)
Parsnip
Carrot
Beetroot
Butternut Squash
1 Tbsp Olive oil
2-3 Cloves of garlic
Salt & pepper, to taste

FOR THE BEAN PURÉE:
3 C Cooked white beans/2 Cans, drained and rinsed
1 C Vegetable broth
2 Sprigs of fresh rosemary
2 Tbsp Lemon juice
Zest of 1 lemon
1T Extra-virgin olive oil
Salt & pepper, to taste

View the full recipe at Coconut and Berries →