Caramelized Carrots over White Bean Puree
Why it's on our list
I was recently asked to bring a vegetable to a Passover Seder I was invited to. I wanted to bring something that was a little different and unexpected so I started combing through recipes online. I came across a tasty looking carrot recipe with a white bean puree and thought it sounded elevated enough for a dinner party but also something my sister would love! Whitney's husband, Lance, is also a carrot fanatic and she's always looking for new and unique carrot recipes. We both decided to give this one a try.
The result... a win win for both sisters! This vibrant dish not only dazzles the eyes but tantalizes the taste buds with its harmonious blend of flavors and textures. A big bonus is that it doesn't need to be served piping hot which makes for a great dish to make ahead. The crispy roasted white beans sprinkled on top add a nice unexpected crunch while the fresh dill makes the dish even more colorful, perfect for a spring celebration like Easter or Passover.
Ingredients
For the Crispy White Beans:
1 can of Cannellini beans rinsed and drained
2 TLBS of extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
zest of 1 lemon
For the Roasted Carrots:
1 lb baby mixed heirloom carrots (purple, orange, yellow) or regular carrots cut in half
1 tsp kosher salt
1/2 tsp cracked black pepper
2 TLBS extra virgin olive oil
4 TLBS butter melted
1 TLBS fresh lemon juice
2 TLBS honey
Sprigs of dill for garnish
For the White Bean Puree:
1 can cannellini or white beans
2 TLBS extra virgin olive oil
1 large clove garlic
1 TLBS Tahini
1 tsp salt
1/2 tsp cracked black pepper
Directions
Preheat oven to 425
Drain and rinse 1 can of white beans. Spread the beans out on paper towels or clean kitchen towel and blot to dry as best you can. The dryer the beans the crispier they will get and that's what you're going for.
Place beans on a cookie sheet, drizzle with olive oil, salt, pepper and lemon zest. Toss to coat evenly. *Tip - Baking on parchment paper will help to crisp them up. Bake for 20 - 25 minutes, shaking pan and rotating half way through baking. Once they are crispy to your liking, remove and let cool.
Next, prepare the white bean puree. In a food processor, add second can of beans, garlic clove, olive oil, tahini, salt and pepper. Blend until smooth, adding a 1 to 2 TLBS of water to thin out if needed.
Place carrots on a large baking sheet. Drizzle with olive oil, salt and pepper and roast for 10 -12 minutes.
While carrots are in the oven, combine olive oil, honey, lemon juice, and melted butter in a medium bowl.
Remove carrots from oven and pour honey mixture all over carrots making sure to coat evenly. Place back in the oven and continue roasting another 10 minutes or until desired doneness. We like ours to be golden brown and caramelized. Remove from oven.
On a large platter, smear white bean tahini mixture evenly. Place roasted carrots directly on top then sprinkle with crispy white beans and fresh dill.