Friday Night Dinner Blog

The Menu:

Home baked gluten-free olive & sundried tomato bread

A selection of cheeses handpicked by DW, a.k.a. The Best Man

A big green salad

White Bean And Parsnip Casserole*

And for dessert: mini-banana loafs with Nuts To That!© chocolate spread

 
The Story:

As the story goes, first there was man.  Then there was woman.  In this case, both kind of appeared on the scene around the same time.  Both were ambitious, smart as can be, enjoyed studying.  Both met DW in college and have been friends with him ever since.  But lives become complicated, and while the man and the woman knew one another, over the years they had never done much more than exchange pleasantries.

It feels a little like a movie: it has a beginning, some adversity in the middle, a big event that changes everything, and then a satisfying conclusion.  The characters evolve and grow, as their lives take them in many different directions.  There is school, then there is work; there are boyfriends and girlfriends, maybe even a broken marriage.  Right now, we are watching them work their way towards the happy ending.

Like most people in this cynical world, sometimes I find it hard to believe in fairy tales.  After all, real princesses have been extinct for centuries now, and the handful still clinging to their titles spend much of their time in rehab.  This story, however, could not have been written by anyone other than the author of life, real life.  This could not have been made up.

I’m a sucker for happily-ever-after.  And to watch these two people who are so close to my husband’s heart find one another after two decades has been indescribable. 

So as our friends prepare to take the step towards wedded happily-ever-after, we had them over for one last Friday Night Dinner. 

It’s a little-known fact that joy is the best-kept diet secret in the world.  Still, out of respect for our friends who want to look their best on the first day of the rest of their lives, I kept the meal light. 

The Recipe:

White Bean And Parsnip Casserole*

Casseroles can be considered somewhat cultish in America.  That famous one-dish dinner that Moms used to bake in the nineteen fifties lost much of their lustre by the seventies.  However, what goes around…  And like that vintage Chanel, the casserole has been making a comeback. 

In the UK, the casserole is called a Bake, by the way.  Though it never quite achieved the same mythical status as its US counterpart, The Bake never fell out of fashion to the same extent either.

This is a three-layer dish, and unlike many classical casseroles, it does not contain meat.  I love serving it for brunch but it’s a great accompaniment to any meal – especially when you want to avoid anything too heavy. 

Pre-heat the oven to 200 degrees Celsius / 395 Fahrenheit

Layer 1: the bottom

1 T olive oil
2 leeks, finely chopped
3 parsnips, grated
1 T ume vinegar
½ t salt
pepper to taste
½ t thyme
around ½ cup water

Drizzle the ume vinegar onto the grated parsnips.  If possible, allow to marinate overnight though this step is completely optional.

If you don’t have time to let the parsnips marinate, simply mix the ume into the parsnips, then add the leeks and herbs.  Mix well.  Sautée on a low flame with the olive oil.  Add water once the vegetables are starting to brown.  Keep mixing often.  You want everything slightly caramelized.

When ready, evenly distribute the mixture at the bottom of a casserole dish.

Layer 2: the middle

Simply mandolin 3 zucchinis (or courgettes as they are called in the UK) lengthwise and drape on top of the parsnip / leek mixture.
Note: if you don’t have a mandolin, you can also slice them – make sure they are very fine.

Layer 3: the top

1 T olive oil
4 clove garlic, pressed
4 cans cannellini beans or a little less than a kilogram of beans soaked and fully cooked
½ t dried rosemary
1 sprig fresh rosemary, leaves only
generous amounts of pepper
salt to taste
¼ cup water + ½ cup
squirt of fresh lemon juice

Sautée the garlic in the olive oil until the kitchen smells like Tuscany.  Add the beans, the herbs and the water.  Allow to warm, but keep the flame low so it doesn’t burn.  Then puree with an immersion blender. 
Add another ½ cup water and a squirt of fresh lemon juice.
Mix well. 
Taste and adjust the seasonings.
Layer evenly on the top of the casserole.  Sprinkle another pinch of rosemary, some black pepper, and bake in the oven for 30 minutes. 

After your guests leave, wrap and freeze individual portions of the leftovers for a great go-to when you need something quick and satisfying.

Nutrition:
Beans, beans, the musical fruit.  Who hasn’t heard the old children’s song? Many people prefer to avoid legumes because of their potentially embarrassing side-effects.  But legumes are a wonderful part of any nourishing diet and worth experimenting with.  Nobody seems to know exactly why legumes cause flatulence, though the explanation I have found to make the most sense is that because they are made up of both carbohydrates as well as proteins – which we digest in different ways – our bodies do not quite know how to handle the combination of the two in one food. 

Anyhoo…  legumes are high in fibre, low in fat and provide an excellent source of non-animal protein.  In addition, they provide slow-burning fuel, as well as B vitamins and iron. 
In cooking, legumes are also extremely versatile as is demonstrated by the fact that every native cuisine has a myriad of legume-based dishes.  So whether it’s frijoles or dahl that you’re into, rest assured: there is a bean for every occasion.