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Marieke Mahlmann

Oven vegetables on bean puree

Updated: Apr 23

This dish is quick to whip up. Any vegetables in the fridge can be used as oven vegetables, making it a great recipe for using up leftovers. The spices can also be varied, but I think this combination is particularly good. The puree also tastes great the next day when reheated. Simply put the puree in a small pan, mix with a little water and heat up.


Weiße Bohnen-Püree mit geröstetem Gemüse

Ingredients: For 4 people
For the vegetables

1 courgette

1 aubergine

1 red pepper

2 tuber vegetables (beetroot, parsnips, parsley roots, carrots, ...)

2 red onions

1 tsp coriander, ground

1 tsp cumin, ground

1 tsp Ceylon cinnamon, ground

1 pinch of salt


For the purée

1 tin of white beans

2 cloves of garlic

2-3 tbsp water

squeeze of lemon juice


Preparation
  1. Preheat the oven to 200° degrees.

  2. Cut the vegetables into approx. 4cm pieces.

  3. Mix the vegetables with the oil and spices. Place on a baking tray and bake for 30-40 minutes until cooked.

  4. For the purée, peel and crush the garlic and fry in oil until slightly browned.

  5. Drain the beans and fry briefly with the garlic over a medium heat. Reduce the heat to the lowest setting so that nothing burns, add water and mash the beans to a puree using a potato masher. If necessary, add a little more water until the desired consistency is reached.

  6. Flavour the puree with salt and lemon juice.

  7. When the vegetables are ready, spread the puree on four plates like a cream. Arrange the vegetables on top. Garnish with fresh herbs to taste.

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