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

• 12 (about 2.5kg) parsnips, peeled, cut into 2cm lengths

• 1L (4 cups) milk

• 6 whole cloves

• 250g speck

• Melted butter, to grease

• 3 x 300g cans butter beans, rinsed, drained

• 125ml (1/2 cup) thin cream

• Salt & freshly ground black pepper

• 140g (2 cups) fresh breadcrumbs (made from day-old bread)

• 25g (1/4 cup) flaked almonds

• 20g butter, melted

• 1 tablespoon fresh thyme leaves

Method

• 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.

• 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.

• 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.

• 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.