Ingredients
- 25 grams Parmesan cheese, cubed
- 425g can cannellini beans, rinsed, drained
- 1 clove garlic
- 3 inch sprig fresh rosemary, (leaves only)
- 1 shallot or 1/4 small red onion
- 1/4 --- cup greek yoghurt
- 3 tbsp olive oil
- 1/4 tsp Freshly ground black pepper
- 1/4 tsp salt
- 1/4 cup dry breadcrumbs
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 deg C.
2. Lightly grease a 1 litre gratin dish.
3. Grate parmesan cheese 10 sec, speed 9. Set aside.
4. Place drained and rinsed beans, garlic, rosemary leaves and shallot into bowl and blitz 10 sec, speed 7. Scrape down bowl and repeat until well pureed (may take a few goes).
5. Add the yoghurt, 1 tbsp of the oil and salt and pepper and blitz 15 sec, speed 7 unitl creamy. Scrape down bowl and repeat if necessary.
6. Pour into prepared dish.
7. Combine grated parmesan, breadcrumbs and remaining 2 tbsp of oil. Sprinkle evenly over the pureed beans. (At this point the casserole can be covered and refrigerated for up to 24 hours).
8. Bake uncovered for 18 - 20 minutes or until topping is golden brown and the dip is hot.
9. Serve immediately with pita chips and julienned carrots or similar.
Tip
I overcooked the breadcrumbs (thats why it looks so dark) while drying but it made a nice contrast with the parmesan cheese.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments