Parsnip, butter bean and blackberry traybake – Recipes – Anna Jones
This is a tray full of all that is good about autumn: honey and mustard roast parsnips, cold-weather herbs, butter beans that char and crisp, and blackberries that burst and dye the pale parsnips a...
Ingredients
- 750g parsnips, peeled
- a small bunch of thyme
- 6 bay leaves
- 2 tablespoons wholegrain mustard
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- olive oil
- 1 x 400g tin of butter beans, drained (or 250g home- cooked, see page 461)
- 200g blackberries
- 30g vegan butter or olive oil
- 50g rye flakes or rolled oats
- 25g hazelnuts, toasted and roughly chopped
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