Parsnip-Wrapped Green Bean Bundles
This is a plant-based riff on one of our most popular Thanksgiving recipes: green bean bundles wrapped in strips of bacon. We’ve replaced the bacon with thin slices of parsnip and the results are so delicious, you won’t miss the meat. The parsnips are sweet like carrots, so they pair well with the beans. The recipe calls for plant-based butter—we love the one produced by Miyoko’s Creamery. Be sure to melt it very gently so the emulsification doesn’t break; it's not as strongly bound as dairy butter. Feel free to substitute a good-quality olive oil or avocado oil for the butter if you like.
Ingredients:
- 2 large parsnips, each at least 7 inches (18 cm) long
- 3/4 lb. (375 g) green beans, trimmed
- 1/4 cup (2 oz./60 g) firmly packed maple sugar or coconut sugar
- 6 Tbs. (3 oz./90 g) unsalted vegan butter, melted
- 3/4 tsp. garlic powder
- Kosher salt
Directions:
Preheat an oven to 400°F (200°C). Line a half sheet pan with parchment paper.
Using a vegetable peeler, peel the skin off the parsnips, then peel the parsnips lengthwise into 24 strips.
Divide the green beans into 12 equal portions, about 6 beans each. Gather each portion into a neat bunch, wrap a strip of parsnip around the center to hold the beans together and carefully tie the parsnip around the beans. Then, at a slight angle overlapping the first strip, wrap and tie a second strip of parsnip around each bundle to secure the beans even more. Carefully place the bundles on the prepared baking sheet with the tied ends of the parsnip strips underneath. Sprinkle the sugar evenly over the bundles.
In a small bowl, whisk together the butter, garlic powder and 1 1/2 tsp. salt. Drizzle about 1 tsp. of the butter mixture over each bundle.
Roast until the beans are tender and browned but not too wilted, 12 to 15 minutes. Remove from the oven and let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.
Williams Sonoma Test Kitchen
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