This butter bean, parsnip and speck bake is delicious as an accompaniment to the Sunday roast or as a main on it’s own.
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 8 person.
Ingredients
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12 (about 2.5kg) parsnips, peeled, cut into 2cm lengths
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1L (4 cups) milk
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6 whole cloves
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250g speck
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Melted butter, to grease
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3 x 300g cans butter beans, rinsed, drained
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125ml (1/2 cup) thin cream
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Salt & freshly ground black pepper
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140g (2 cups) fresh breadcrumbs (made from day-old bread)
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25g (1/4 cup) flaked almonds
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20g butter, melted
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1 tablespoon fresh thyme leaves
Method
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Step 1
Place the parsnip, milk and cloves in a large saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until parsnip softens. Drain and set aside to cool slightly.
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Step 2
Use a sharp knife to cut the speck into 1cm cubes. Cook the speck in a medium frying pan over medium heat, stirring, for 5 minutes or until crisp. Drain on paper towel.
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Step 3
Preheat oven to 180°C. Brush a 3L (12-cup) capacity baking dish with melted butter to lightly grease. Combine the parsnip, butter beans, cream and speck in a bowl. Taste and season with salt and pepper. Place in the prepared dish.
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Step 4
Combine the breadcrumbs, almonds, butter and thyme in a bowl. Sprinkle evenly over the parsnip mixture. Bake in preheated oven for 20 minutes or until golden brown. Serve immediately.