CookEat Recipe
Cannellini Beans and Celeriac with Chives
Tender roasted celeriac and potato are combined with warm cannellini beans over natural yogurt. Crisp bread cubes, herbs and chives finish the small plates.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the potato and celeriac and cut into 1 cm cubes. Toss with 2 teaspoons olive oil and roast on a lined tray for 20–25 minutes until tender.
Step 2
Use canned cannellini beans, weighed after draining and rinsing. Add to the roasting tray with the remaining teaspoon oil and black pepper for the final 5 minutes, just to heat through.
Step 3
Cut the bread into small cubes and toast on a separate tray for 5–8 minutes until crisp. Wash and finely chop the herbs and chives.
Step 4
Spread the yogurt on six small plates. Arrange the warm beans and roots over it, then scatter with the croutons, herbs and chives. Serve immediately.
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