Lemon white beans with vegetable sauce

Ingredients

• 600 g cooked white beans (about 2½ cans, drained)
• 570 ml vegetable broth
• 1 level teaspoon salt
• ¼ teaspoon pepper
• 30 g vegan butter
• 15 g all-purpose flour
• 1 carrot
• 1 turnip
• 1 onion
• A sprig of parsley, plus a little more to garnish
• 1 lemon: a strip of peel, the juice of half, and a few slices to garnish
• A pinch of herbes de Provence
• A pinch of nutmeg
• 2 slices toasted bread, to serve

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Instructions

1. Drain the beans well and keep them somewhere warm, covered with a cloth.
2. Put the broth in a saucepan with the vegetables, very finely chopped, the parsley, the strip of lemon peel, the herbs, salt and pepper, and simmer for half an hour.
3. Strain it and thicken it with half the vegan butter mixed with the flour.
4. Gently sauté the beans in the rest of the vegan butter with the nutmeg and lemon juice.
5. Place them in the center of a warm serving dish with the sauce around them, and garnish with lemon slices, parsley and small cubes of toasted bread.

Nutrition facts

Approximate, per serving (about 409 g). Calculated with data from USDA FoodData Central.