4 servingsFrench

French Mustard Lentils with Roasted Carrots

Name: Creamy Garlic Parmesan White Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans (15 ounces each) white beans; 1 cup vegetable broth; 0.5 cup heavy cream; 3 cloves garlic; 0.5 cup parmesan cheese; 2 cups baby spinach; 1 tablespoon olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper

Chef

Method

1
Heat the oven to 425°F. Peel the carrots, halve them lengthwise, and cut them into 2-inch pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper on a rimmed baking sheet.
5 min220°C
2
Roast the carrots until browned at the edges and tender when pierced with a fork, 25 to 30 minutes.
30 min220°C
3
Rinse the lentils and place them in a saucepan with the water and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook uncovered until tender but not mushy, 20 to 25 minutes.
25 min
4
Drain the lentils well. While they are warm, stir in the Dijon mustard, finely chopped shallot, vinegar, and remaining 1 tablespoon olive oil.
3 min
5
Fold in the roasted carrots and chopped parsley. Taste and adjust the salt and pepper before serving warm.
2 min

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4 servingsAmerican

Creamy Garlic Parmesan White Beans

Cook

0

Chef

Method

1
Drain and rinse the beans. Mince the garlic.
2 min
2
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
1 minMedium heat
3
Add the beans, broth, salt, and pepper. Bring to a gentle simmer, then cook for 8 minutes, stirring occasionally.
8 minGentle simmer
4
Stir in the cream and Parmesan. Cook for 3 minutes, stirring, until the sauce thickens slightly.
3 minLow heat
5
Add the spinach and stir until wilted and the beans are creamy, about 3 minutes. Serve hot.
3 minLow heat