White Bean Dip || TENDING the TABLE

It’s been a busy few weeks planning and preparing for the next Brunch at the Table and it’s going to be a good one. I look forward to these brunches not only because they provide an occasion for me to set the table and cook for others, but also because they force me to think about local and sustainable food with renewed enthusiasm. It is important to be reminded, every now and then, that the choices we make about what to eat have a profound impact on our heath and the health of the planet.

For the brunch, I’m excited to be collaborating with Preserve and Gather on a menu that highlights their homemade jams and preserves and thrilled to have Woven Magazine joining us to photograph the event. And I’m eager to see my new homemade walnut serving boards laden with scones and pastries. I’m quite pleased with how they turned out and especially like the nude leather handles with brass rivets. There is something so satisfying about creating something beautiful, functional and concrete.

I decided to test out a serving board and to accompany all the usual goodies I made a white bean, parsnip and sage dip.

White Bean Dip || TENDING the TABLE

White Bean Dip || TENDING the TABLE

The recipe is below, but before you rush off to make it for your next spring picnic don’t forget that the nomination period for the Saveur Food Blog Awards ends in a few days so make sure you head over to Saveur to participate. Thank you for following and for all your encouragement and support. I can’t wait to see how this space continues to evolve.

WHITE BEAN, PARSNIP AND SAGE DIP 

Makes 2 cups

Adapted from First Vine

INGREDIENTS

4 parsnips, peeled and chopped

½ onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon salt

2 sprigs fresh sage, leaves removed

1 15oz. can great northern beans

PROCEDURE

Preheat the oven to 425 degrees.

Toss the parsnips and onion with the olive oil, salt and sage leaves on a baking sheet. Roast in the oven for 30-40 minutes until the parsnips are tender and just beginning to brown.

Combine the roasted parsnips, onion and sage with the beans in a blender or food processor and puree, adding water as necessary until the dip is smooth.

Serve warm with crackers or bread.