White Beans with Carrot and Radish Top Gremolata and Pan-Roasted Root Veggies

That was a mouthful to type!  I kinda have a penchant for beans–especially white beans.  I kinda just love them a lot.  For awhile I’ve been wanting to make some braised beans with gremolata.  I was going to use kale and parsley from my garden and I never got around to it.  If you’ve never had gremolata, then you’ve been missing out!  If you don’t know what it is, let me bring some joy into your world.  Gremolata is basically fresh parsley, lemon zest and juice, garlic, olive oil, salt and pepper.  From there you can get creative and make fancier versions.  Most often it is served with osso bucco (which I’ve never made, but have eaten several times with gremolata.)

In my CSA share, I got some lovely little carrots and radishes.  I knew I wanted to use every little bit–especially the greens.  Don’t ever, ever throw away the greens from your root veggies if you can help it.  (Don’t save them if they’re wilted and turning yellow.  Then you want to toss them.)  Try to buy carrots and beets, and other veggies with the greens attached because you’re getting more bang for your buck.  Plus, as you probably already know, the greens are the healthiest part.  Your body will thank you.

Back to my gremolata–I cut the tops from the roots of my carrots, radishes, and green onions, gave them a rinse and a whirl in my little spice grinder.  (My mini-food processor is out of commission at the moment, and my knives aren’t very sharp–don’t tell anyone.  I don’t want to lose my street cred.)  I added some finely grated lemon zest, fresh lemon juice, extra-virgin olive oil, and some salt and pepper.  And called it good.  It was exactly what I was craving.

For the tender, sweet root veggies, I knew that a quick stint in a hot pan with olive oil would be the perfect thing to bring out their flavor.  So good.  Totally a restaurant-worthy recipe.

The only thing I needed on the side was a quick green salad made from the fantastic mix of baby greens, also from my CSA.

This was perfect amount for me and my husband to enjoy after the kiddies were asleep–the only kind of dating going on around here. :)  Double or triple this for a large family.

White Beans with Carrot and Radish Top Gremolata and Pan-Roasted Root Veggies
original recipe, to serve 2

Ingredients:

For gremolata:
about 3/4 cup mixed carrot, radish and green onion tops (or fresh parsley)
1 Tbsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

For white beans:

2 tsp. extra-virgin olive oil
1/4 cup thinly sliced leeks (about 1 small)
1/4 cup thinly sliced spring onion (or 1/2 small yellow onion)
2 garlic cloves, minced
3 cups cooked or canned white beans
1/2-1 cup water
2 tsp. or more fresh lemon juice
salt and pepper, to taste

For root veggies:
1 small bunch each:  carrots, radishes, green onions; greens removed and saved, carrots and large radishes cut in half lengthwise
2 tsp. extra-virgin olive oil
salt and pepper, to taste
a little fresh lemon juice

Instructions:

For gremolata:
Finely chop the greens using a sharp knife or food processor.  Transfer to a small bowl.  Add the lemon zest, lemon juice, olive oil, and salt and pepper to taste.  Set aside until ready to serve.

For white beans:
Heat an 8 or 9″ skillet over medium high heat.  Add the olive oil and continue heating for a few seconds.  Add the leeks and spring onion.  Saute for a few minutes until the leeks and onions start to wilt and become tender.  Add the garlic and continue cooking until garlic starts to turn barely golden.  Add the beans and water.  Let simmer for about 10-15 minutes.  The water will evaporate a bit, and a sauce will form.  Add more water as necessary, so the pan doesn’t simmer dry.  Add the lemon juice, salt and pepper, to taste.  Remove from heat and serve immediately with the gremolata.

For root veggies:
Heat a small skillet over medium-high heat.  Add the olive oil and heat for a few seconds more.  Add the carrots first.  Sprinkle with a little salt and pepper.  Use tongs to turn the carrots over several times as they cook.  Cook for a few minutes and add the radishes and green onions.  Continue cooking until vegetables are just tender crisp, adjusting the heat as necessary so they don’t burn.  Just before serving, season with a little more salt and pepper, if needed, and a squeeze of fresh lemon juice.  Serve warm.