Parsnip, White Bean, and Onion Puree
2 large parsnips, ends trimmed, peeled, cut in quarters lengthwise, then cut into ½-inch pieces
1 15-ounce can cannellini beans, drained, rinsed, and drained again – reserve some of the liquid from the can when you first drain them
1 large onion, cut into ½-inch dice
2 teaspoons olive oil
Salt and freshly-ground pepper
Preheat the oven to 425 degrees F. Using your hands, toss the parsnip and onion pieces together on a rimmed baking sheet with the olive oil. Spread the pieces out on the sheet and season with some salt and pepper. Roast for 20 to 25 minutes, stirring them up halfway through to allow them to brown evenly. They should be a little bit browned all over.
A few minutes before the vegetables are done, put the beans in a microwave-safe container and heat for a couple of minutes until hot. Put the beans in the bowl of a food processor. Take the baking sheet out of the oven and, using a spatula, scrape the vegetables into the food processor with the beans, taking care to get everything on the sheet into the bowl. (If you’ve got some brown bits stuck to the bottom, pour a little of the bean liquid diluted with water onto the sheet and scrape them up and add to the food processor). Pulse the mixture until it is as smooth as you’d like, scraping down the sides of the bowl a couple of times. Add some of the bean liquid if the mixture won’t puree or is too thick for your taste. Check for salt and pepper, and serve hot.