From Food + Drink (LCBO) HOLIDAY 2019

BY IRENE MATYS

Butter beans are not only high in iron and a great source of fibre and protein, they also have a wonderful creamy buttery texture when puréed. This dip takes no time to prepare and its light fresh taste makes for a perfect addition to your holiday entertaining.

2 cans (each 398 mL) butter beans 1/4 cup (60 mL) extra virgin olive oil 1 large garlic clove, roughly chopped 5 tbsp (75 mL) fresh lemon juice
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) fresh ground pepper

GARNISH
1 tbsp (15 mL) extra virgin olive oil 1/2 tsp (2 mL) dried chilies
Zest of 1 lemon

Drain and rinse butter beans and place in food processor. Add remaining ingredients and process until smooth.Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside warm Roasted Rosemary & Sea Salt Turnip Fries (recipe follows).

 

ROASTED ROSEMARY & SEA SALT TURNIP FRIES
Turnip fries are a delicious low-carb alternative to regular potato french fries and a great way to incorporate more vegetables into your diet. They bake crispy and are perfect for dipping or can be enjoyed as a side. 4 medium-size turnips, peeled 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) fresh rosemary, finely chopped 1 tsp (5 mL) sea salt ½ tsp (2 mL) fresh ground pepper

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.Cut turnips into 1/4-inch-thick (5-mm) fries and place in a medium bowl. Toss well with olive oil, rosemary, salt and pepper. Divide fries evenly on baking sheet, ensuring they are not overlapping. You can divide them on 2 baking sheets if necessary. Bake fries for 20 to 25 minutes, flipping halfway through until fries are golden and crisp.Serve hot with dip or as a side dish.