for 4 person

Parsnip puree

600 g	parsnips, cut into pieces approx. 3 cm wide
	salted water, boiling
1 tin	white beans (approx. 400 g), rinsed, drained
40 g	butter
1	garlic clove, cut in half
1	organic lemon, use a little grated zest and 1 tbsp of juice
½ tsp	salt
a little	pepper

Beetroot

600 g	beetroots, cut into wedges
2 sprig	rosemary
1 tbsp	olive oil
1 tbsp	balsamic vinegar with figs
¾ tsp	salt
a little	pepper

Red chicory

500 g	red chicory , cut lengthwise into eights with the stalk
2 sprig	rosemary
1 tbsp	olive oil
1 tbsp	balsamic vinegar with figs
¾ tsp	salt
a little	pepper

Serve

60 g	salted, roasted pistachios, peeled
2 tbsp	balsamic vinegar with figs

How it's done

Parsnip puree

Cook the parsnips in boiling salted water for approx. 20 mins. until soft, drain, return to the pan. Add the beans and all the other ingredients up to and including the pepper, then puree. Cover and set aside.

Beetroot

In a bowl, mix the beetroot with all the other ingredients up to and including the pepper. Transfer the beetroot to a baking tray lined with baking paper.

Roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove.

Red chicory

In a bowl, mix the chicory with all the other ingredients up to and including the pepper, spread on top of the vegetables.

Return to the oven

Approx. 10 mins. Remove.

Serve

Plate up the parsnip puree with the roasted vegetables. Sprinkle with the pistachios. Drizzle with the balsamic.

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