Giant white beans with roasted root vegetables and thyme

Sit back, relax and enjoy your meal.

Recipe by Gray Apron
time: 40 min + time to soak beans

ingredients

• 270 g (10 oz) giant white beans, soaked overnight
• 900 g (about 2 lbs, one large root) celery root, peeled and coarsely sliced
• 500 g (1 lb, 3 medium/large) carrots, peeled and coarsely sliced
• 500 g (1 lb, 3 medium/large) parsnips, peeled and coarsely sliced
• 2 teaspoons salt, quantity divided
• 1 Tablespoon dry thyme
• olive oil, about 1/4 cup

instructions

1. Preheat oven to 230C/450F. Line a baking sheet with aluminium foil. 
2. Place all vegetable slices on top. Generously cover (massage) with olive oil, sprinkle with 1 teaspoon of salt and thyme. Place it in the hot oven for 20-25 minutes, mixing it half way through to promote even roasting. 
3. Meanwhile...cook beans till tender, 20 minutes in a pressure cooker. Add 1 teaspoon of salt at the end of cooking. 
4. In a large dish, mix ready vegetables with cooked beans, drizzle with olive oil and...eat! Good warm or room temperature for later.

notes

• not just a plate full of goodies...try a mouth full;
• satisfying, comforting, chewy, sweet;
• in all kinds of flavors of the sweet: from beans, from veggies, from thyme;
• try not to over-bake the veggies, they don't need much and can dry fast;
• it helps if you don't slice vegetables too thin;
• this can seriously compete with a pizza, at least for me, at least today.