Recipes | Creamy Carrot White Bean Casserole
Creamy Carrot White Bean Casserole
This dish features tender white beans luxuriating in a velvety onion and carrot puree. The beans are baked under a crisp lid of toasted breadcrumbs and sharp Gruyère cheese. Absolutely made for cozy season, this dish is the definition of stick-to-your-ribs good.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
- 2 Yellow Ontario Onions, Diced
- 2 Tbsp. Olive Oil
- 6-7 Sprigs Fresh Thyme, Tied Into A Bundle
- 4 Cloves Garlic, Minced
- 1 Kg. (2.2 Lbs.) Ontario-Grown Carrots, Peeled and Chopped
- 6 Tbsp. Butter, Divided
- 1 1/2 Tsp. Salt
- 2 Cans White Kidney Beans, Drained
- 1 Cup Stale Bread, Torn Into Small Pieces
- 1/2 Cup Gruyère Cheese, Shredded
- For Sprinkling Fresh Thyme
Instructions
Step 1
Preheat the oven to 375°F. Grease a casserole dish with butter. Set it aside.Step 2
Heat oil in a large skillet until shimmering, then reduce the heat to low. Add the onions and a pinch of salt. Toss to coat in the oil. Add the thyme bundle and cover. Let cook for 20 minutes, stirring occasionally.Step 3
While the onions are cooking, place the carrots in a large pot. Cover them with cold water and add 4 tablespoons of the butter, cut into cubes. Bring the water to a boil, then reduce to a simmer. Cover and cook for 20 minutes.Step 4
When the onions are lightly caramelized, stir in the garlic and sauté for a minute more. Remove the thyme bundle and take the pan off the heat.Step 5
Drain the carrots, retaining ⅔ of a cup of the simmering liquid, and transfer them to a blender or food processor. Add the onions, salt, and the reserved simmering liquid. Blitz until very smooth.Step 6
Pour the carrot puree into a bowl and add the white beans. Toss to coat. Pour the mixture into the prepared casserole dish and set it aside.Step 7
Place the breadcrumbs in a separate bowl. Melt the remaining butter and pour it over the crumbs. Toss to coat. Sprinkle the breadcrumbs over the beans and cover with the gruyere.Step 8
Place the casserole in the oven and bake for 25-30 minutes or until golden and bubbling. Garnish with fresh thyme and let cool for 10 minutes before spooning into bowls and serving with crusty bread on the side.
