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Home » Roasted Roots & Lemony Bean Purée

Roasted Roots & Lemony Bean Purée

March 17, 2014 by coconutandberries Leave a Comment

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Roasted Roots & Lemony Bean Purée

Prep time:
Cook time:
Total time:
Serves: 4

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

Ingredients

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

Instructions

View the full recipe at Coconut and Berries →

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Filed Under: Gluten-Free, Main Dishes, Vegan Tagged With: beans, beetroot, butternut, carrots, lemon, main dish, rosemary, rutabaga

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