Herby Cannellini Bean Purée & Veggies
This Herby Cannellini Bean Purée with seared marble potatoes, fennel, and cauliflower is creamy, protein-rich, and loaded with fresh herbs and flavor—easy, elegant, and comforting.
Ingredients
For the Bean Purée:
- 2 cups cooked cannellini beans or 1 can, drained and rinsed
- ½ cup unsweetened plant-based milk or water adjust for texture
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or more to taste
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon each chopped fresh dill basil, and cilantro
For the Seared Veggies:
- 1 tablespoon olive oil for pan
- 1½ cups marble potatoes halved
- 1 small bulb fennel sliced into wedges
- 1½ cups cauliflower florets
- 1 tablespoon nutritional yeast
- ½ teaspoon smoked paprika
- Salt & pepper to taste
- ¼ cup vegetable stock made from Better Than Bouillon
Instructions
- Add beans, olive oil, lemon juice, garlic, salt, pepper, and plant milk (optional) to a blender or food processor.
- Blend until smooth and creamy. Adjust consistency with more liquid as needed. Stir in chopped herbs. Taste and adjust seasoning. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add marble potatoes cut-side down and sear until golden (5–7 minutes). Add fennel and cauliflower, continuing to cook until edges brown and veggies are fork-tender.
- Sprinkle in nutritional yeast, smoked paprika, salt, and pepper. Toss well to coat the veggies evenly in seasoning. Pour in vegetable stock made from Better Than Bouillon. Scrape up browned bits from the pan and let the liquid reduce slightly.
- Remove from heat once veggies are glossy and flavorful.
- Assemble and Serve
- Spread a generous layer of bean purée on a platter or plates. Top with the warm, seared vegetables. Garnish with extra herbs and a drizzle of olive oil if desired.