by InSeason Team
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1 February 2025
Roasted New Season Butter Vegetables with Chickpea Hummus, Parsley Butter
Prep
15
Cook
30
Serves
4
Ingredients
No of servings
4
Western Star™ Salted Butter, softened50g
Flat leaf parsley, chopped 20g
Kiplfer potatoes 500g
Fennel, cut into wedges 1
Baby beetroot, halved 4
Brussel sprouts, blanched 8
Heirloom baby carrots 12
Shallots, skin on4
Western Star Salted Butter 300g
Sea salt and pepper 1 tsp
Hummus 200g
Methods
Step 01.
Mix together 50g Western Star Salted Butter and shredded parsley in a blender until combined.
Step 02.
Place mixed butter onto plastic film, cover with another piece of plastic film and roll into a 1cm sheet.
Step 03.
Refrigerate the parsley butter sheet. Once set cut into small cubes and set aside.
Step 04.
Preheat oven to 180°C.
Step 05.
Lay out vegetables individually on separate baking trays.
Step 06.
Melt the remaining 300g of Western Star Salted Butter and spread it over the vegetables, ensuring all are evenly coated in butter. Season with sea salt and pepper.
Step 07.
For best results lay items that have a flat surface, flat side down on the tray. Roast until tender.
Step 08.
To serve smear hummus on the bottom of four serving plates then evenly stack the roasted vegetables.
Step 09.
Top the roasted vegetables with the diced parsley butter.
CHEF’S TIP
Parsnips, turnips, Jerusalem artichokes or other season vegetables make a great addition to this dish. It can be used as a sharing dish, entrée, or as a vegetable component for a main course dish.
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Related Products
Butter Salted
8 x 1.5kg
Butter Unsalted
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Buter Portions Salted
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Butter Unsalted
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