White beans hummus, seared parsnips and asparagus, lemon and mint sauce with toasted seeds

Name: White beans hummus, seared parsnips and asparagus, lemon and mint sauce with toasted seeds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Portions
Ingredients: 2 Parsnips; 10 Asparagus; 1 jars Boiling water; 2 tbsp. Chimichurri; 2 tbsp. Sunflower seeds; 600g Canned white beans; 0.5 Lemon; 2 tbsp. Oat milk (if necessary); 2 Garlic cloves; 5 tbsp. Olive oil; 1 Lemon; 0.25 cups Chopped mint; 0.25 cups Chopped cilantro; 0.5 Lemon; 2 tsp. Salt; 1 tsp. Black pepper

40 min
- Préparer 20 min
- Préparer 20 min

Ingrédients

4 Personnes

For seared asparagus & parsnips:
2 Parsnips
10 Asparagus
1 jars Boiling water
2 tbsp. Chimichurri
2 tbsp. Sunflower seeds
For the white bean hummus:
600 g Canned white beans
0.5 Lemon
2 tbsp. Oat milk (if necessary)
2 Garlic cloves
Salt & pepper
For the chimichurri:
5 tbsp. Olive oil
1 Lemon
0.25 cups Chopped mint
0.25 cups Chopped cilantro
0.5 Lemon
2 tsp. Salt
1 tsp. Black pepper
For the decoration:
Dill
Of Lemon

Preparation

Étape 1

For seared asparagus & parsnips: Cut the hard end of the asparagus, place them in boiling water for 5min Peel the parsnips cut the parsnip in equally sized stripes Place the asparagus and parsnip in a nonstick pan on medium high heat and let some colors appear on each side of the veggies, once well colored add the chimichurri and stir while cooking an additional 10min Reserve the veggies and in the same pan toast quickly sunflower seeds watch them from close as they can burn rapidly

For seared asparagus & parsnips:

Parsnips

Asparagus

jars Boiling water

tbsp. Chimichurri

tbsp. Sunflower seeds

Étape 2

For the white bean hummus: Drain and rinse the white beans. In a food processor add the white beans, lemon juice, garlic, salt and pepper. Blend until smooth, and if necessary, add plant milk to dilute the mix and reach your desire favorite hummus consistency

For the white bean hummus:

g Canned white beans

Lemon

tbsp. Oat milk (if necessary)

Garlic cloves

Salt & pepper

Étape 3

For the chimichurri: In a small bowl add the olive oil, the zest and juice of one lemon and the chopped herbs. Mix and add progressively the salt and pepper. If needed, add more lemon juice as this dressing is meant to be acidic

For the chimichurri:

tbsp. Olive oil

Lemon

cups Chopped mint

cups Chopped cilantro

Lemon

tsp. Salt

tsp. Black pepper

Étape 4

For the decoration: Plate the hummus, add the vegetables on top and finish off with 3 tablespoons of the chimichurri and the toasted seeds. Add some dill and lemon zest to bring color to your plate.

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White beans hummus, seared parsnips and asparagus, lemon and mint sauce with toasted seeds

Ingrédients

Preparation

Produits assortis à cette recette

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