Consider serving this with a grilled leg of lamb and braised greens. Or turn this side dish into a main dish by adding a big salad and some good bread and butter. The recipe can easily be doubled.
|2||Tbsp. plus 1 tsp. extra-virgin olive oil, divided|
|½||cup finely chopped onion|
|2||medium cloves garlic, divided|
|2||tsp. tomato paste|
|2||cups cooked white beans, cooking liquid reserved, or 1 can (15 ounces) white beans, rinsed and drained|
|~||Salt and pepper|
|1||large parsnip, woody core removed, or 2 small ones|
|1||large carrot or 2 small ones|
|⅓||cup toasted breadcrumbs|
|1½||Tbsp. chopped Italian parsley|
Related article: Homemade breadcrumbs
This content is from the Kelly Myers collection.
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