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Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli
Nato Zondagh

Mushroom & Butter Bean Balls with Twice Roasted Carrots & Broccoli

5 from 1 vote
Butter bean balls are a great replacement for meatballs. This recipe is packed with fresh, healthy ingredients that make it so worth it.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 1
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

For the Butter Bean Balls
  • 60 g Portabello Mushrooms
  • 150 g Coconut Milk Drained (keep liquid)
  • 4 g Thyme Chopped
  • 4 g Garlic Chopped
  • 10 g Spring Onion Finely sliced
  • 2 g Tumeric
  • 1 g Fine Salt
  • 80 g Wild Rice Cooked
  • 30 g Cake Flour
For the Creamy Sauce
  • 15 ml Olive Oil
  • 25 g White Onion Finely chopped
  • 5 g Garlic Chopped
  • 2 g Rosemary Finely chopped
  • 200 ml Almond Milk
  • 15 g Wholegrain Mustard
For the Carrots
  • 100 g Carrot Sticks
  • 5 ml Olive Oil
  • 5 ml Dried Yeast
  • 1 g Tumeric
  • 1 g Fine Salt
  • 10 ml Olive Oil
  • 5 g Tin Bamboo Shoots
  • 2 g Parsley Finely chopped
For the Broccoli
  • 80 g Broccoli Florets
  • 1 g Tumeric
  • 1 g Coarse Salt

Method
 

For the Butter Bean Balls
  1. Place mushrooms in food processor & pulse to roughly chop. Transfer to a bowl.
  2. Place beans in food processor & blend until smooth. Transfer to the bowl with mushrooms.
  3. Add thyme, garlic, spring onion, salt, pepper, rice & flour. Stir to combine & add just enough butter bean liquid to make the mixture mouldable.
  4. Use wet hands to divide into 40g portions & roll into balls. Refrigerate to set.
For the Creamy Sauce
  1. Heat oil in a pan, add onion, garlic & rosemary. Cook while stirring for a few minutes.
  2. Add butter bean balls & cook, browning on all sides.
  3. Add almond milk, mustard, seasoning & cook for 10 minutes.
For the Roasted Carrots
  1. Spread the carrots on a baking tray. Drizzle with olive oil & stir to coat.
  2. Roast for 10 minutes @ 240'C until dark brown, even a bit burnt on the edges, but not fully tender.
  3. Transfer to a bowl & leave to cool slightly. Add vinegar, salt & pepper. Leave to marinade for a few minutes.
  4. Spread carrots out on a baking tray again, dab with bits of butter, sprinkle with sugar & roast @ 180'C until caramelised & tender.
For the Broccoli
  1. Season steamed broccoli with salt & pepper, drizzle with olive oil & sprinkle with flaked almonds.