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    Carrot & parsnip wedges with butter beans, dill & shallots

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    Carrot & parsnip wedges with butter beans, dill & shallots

    • Preparation time: 10 minutes
    • Cooking time: 35-40 minutes
    • Total time: 45 minutes

    Serves: 4-6


    1 small Echalion Shallot, finely diced
    1 tbsp white wine vinegar
    500g pack Chantenay Carrots & Parsnip Wedges (available from 2 December)
    ½ easy peeler, finely grated zest
    2 tbsp olive oil, plus extra to serve
    400g can butter beans, drained
    ½ x 20g pack dill, leaves chopped
    ½ x 25g flat leaf parsley, leaves chopped
    4 sprigs mint, leaves only, chopped
    ½ lemon, juice, to taste
    100g feta, crumbled
    1 red chilli, finely chopped


    1. Preheat the oven to 200°C, gas mark 6. Put the shallot into a small bowl, pour over the vinegar and set aside.

    2. Tip the carrot and parsnip wedges into a roasting tin, add the easy peeler zest, 1 tbsp oil and 2 tbsp water, then roast for 30-35 minutes or until tender.

    3. Stir in the butter beans and return to the oven to cook for 3 minutes.

    4. Remove the shallots, drain and discard the excess vinegar and add to the roasting tin, along with the dill, parsley and mint. Squeeze over a little lemon juice, then sprinkle over the feta and chilli, drizzle over a little extra olive oil and serve.

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