I N S T R U C T I O N S

preheat the oven to 220°C/fan 200°C and line a baking tray with parchment paper

wash and dry your parsnips, halve them lengthways and place them on your baking tray. drizzle with olive oil and season with za'atar, salt and freshly ground black pepper. Toss to evenly coat. 

roast about 30 minutes, until golden brown and easily pierced with a knife 

meanwhile combine your butter beans, lemon juice and zest, garlic, nutritional yeast and 1-2 table spoons of olive oil in a blender

blend until smooth, add more oil if needed and salt to taste

spread your butter bean puree on a big plate and top off with your roasted parsnips - drizzle with parsley oil for extra flavor and color 

*for your parsley oil, boil about 50g of parsley including stems for 5 seconds in lightly salted water and transfer into an ice bath afterwards. transfer the parsley and 120-150ml neutral oil like grape seed or sunflower into a blender and blend until smooth. Let the mixture run through a coffee filter or fine cheese cloth for about 24 hours. once done, transfer to a bottle and store in the fridge for up to one week (or even longer - just keep an eye on it)