Parsnip, bean and hazelnut dip

Ingredients

serves 6

• 500g parsnips, peeled and cut into small chunks
• 2½ tbsp extra virgin olive oil
• 2 garlic cloves
• 4 sprigs rosemary, leaves finely chopped
• 225g baby plum tomatoes
• 60g hazelnuts, blanched and peeled
• 1 400g can butterbeans, drained and rinsed
• Juice of 2 lemons
• 1 tsp salt

Directions

1. Preheat the oven to 190°C. Prepare a large baking tray. Add the parsnips and toss with 1 tbsp olive oil. Season with black pepper and place the whole garlic cloves in the middle. Cover loosely with foil and roast for 40 minutes.

2. Meanwhile, prepare a small baking tray, and add the rosemary, tomatoes and ½ tbsp oil. Roast for 20 minutes, until soft and iust beginning to caramelise.

3. In a small pan, toast the hazelnuts on a low heat until golden, then allow to cool. Roughly chop ⅓ of the toasted hazelnuts and set aside.

4. Add the remaining ⅔ of the hazelnuts to a food processor with the parsnips, 1 tbsp olive oil, butterbeans, lemon juice, peeled garlic and salt. Process for 3 minutes until smooth, stopping to scrape down the sides of the bowl. Add a few tbsp water as needed.

5. Tranfer to a wide serving bowl and spoon over the roast tomatoes, then scatter with the reserved chopped hazelnuts and extra rosemary to garnish.