Recipe

Roasted Root Vegetables And Acorn Squash With White Beans And Autumn Pistou Recipe

	Cleverusername / All my dishes 2 years, 1 month ago Amazingly simple, and you will be begged for it if you make it for get-togethers! I'll tell you a secret - even if you blow off the beans and pistou, you'll still be begged for the simple yumminess of the roasted harvest veggies with plain old olive oil, s&p. Really!... More Prep:230m Cook:120m Servings:6	Cleverusern
	holiday vegetarian vegan roasted vegetables beans pistou herbs garlic savory autumn

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Ingredients

FOR THE BEANS:

White beans (1 lb bag, quick-soaked or soaked overnight)

1 onion, quartered

3 garlic cloves

2-3 carrots, cut into 1 inch chunks

1-2 celery ribs, cut into 1 inch chunks

bouquet garni (I use sage, bay, thyme, rosemary, and flat parsley)

FOR THE PISTOU:

A generous bunch of flat-leaf parsley

1/2 to 1 tbsp fresh sage leaves

1/2 to 1 tbsp fresh rosemary

1-2 tbsp fresh thyme

1-2 garlic cloves

olive oil

FOR THE ROASTED VEGGIES:

4-5 large carrots, wedged lenthwise

4-5 parsnips, wedged lengthwise

2-3 leeks, cleaned and quartered lenthwise (white and light green parts only)

1 turnip, wedged lengthwise

1 large acorn squash (carnival looks pretty), halved and seeded, then wedged lengthwise

1 onion, wedged thinly

2-3 celery ribs, in thick diagonal slices

Directions

Soak your white beans, and then cook them in a pot with the quartered onion, garlic, carrot, celery, and bouquet garni, until veggies are soft.

To roast your veggies, toss them all with olive oil, kosher salt, and fresh ground pepper. Roase at 400 until browning and caramelized (about an hour), stirring when needed.

While the vegs are roasting, make the pistou: Put the parsley, sage, rosemary, and thyme into a food processor or blender with garlic and pulse until finely chopped. Pour a stream of olive oil into the herb mixture while the processor is running until you get pesto consistancy.

Pick the veggies out of the bean pot, and drain the beans, reserving some of the cooking liquid, which you will then add to the pistou until it's rather saucy. Season the pistou sauce to taste. Pour the beans into a large casserole dish or serving bowl or platter, then pour the veggies on top, and then the pistou over the veggies.

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