Cask 25 - 100ml

Recipe to try

Parsnip & Pear Butter Bean Gratin with Cask 25

Serves: 4

Ingredients

• 2 tablespoons Cask 25
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups peeled parsnip, cut into ½-inch pieces
• 2 cups firm pear, cored and diced
• 1 tablespoon neutral cooking oil
• 2 cans (15 oz each) butter beans, drained and rinsed
• ½ cup vegetable broth
• ½ cup breadcrumbs
• ¼ cup grated Parmesan

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the oven to 375°F.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled parsnip, cut into ½-inch pieces and firm pear, cored and diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Combine the beans, vegetables, broth and seasoning mixture in a baking dish. Mix breadcrumbs with Parmesan and scatter over the top. Bake for 20–25 minutes, until golden and bubbling.