Creamy Butter Bean and Fennel Rosti Bake

by SuperValu

Even fennel haters will love this delicious spring bake by The Happy Pear. The perfect centrepiece for your vegan Easter feast.

4 people 20 minutes 20 minutes

Ingredients

Preheat the oven to 200C.
In a blender or food processor blend the cashew sauce till super smooth. Transfer to a pot on high heat and bring to a boil, reduce to a simmer and let cook for 3-4 minutes to thicken. Remove from the heat and set aside.
Drain and rinse butter beans.
Grate the courgette, fennel and parsnip using a box grater or the grater function on a food processor.
Put a large non stick pan on a high heat, add 1 tbsp oil, once it has heated up add the onion and cook for 3-4 minutes until it starts to brown. Remove the onion from the pan and set aside.
You will need to cook the grated veg in 3 batches, one of the main things about a rosti is that it is properly browned and crispy, if you cook too much of the veg at a time in one go the veg will steam rather than fry.
Add the grated veg ⅓ at a time and cook down till it starts to turn crispy, it will take approx 5 minutes per batch and remove the crispy cooked veg each time before adding in the next batch.
Once all the veg is cooked add it all into the casserole dish along with the butter beans. Mix it well and then poor over the cashew sauce.
Mix bread crumbs with oil and rosemary, scatter them on top of the creamy veg and place the dish in the preheated oven for 10-15 mins until the top starts to turn golden brown and bubble.