Heirloom Bean Gratin with Tokyo Turnip, Carrot, Celery Root & Kale Pesto

Bi-Rite Market


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Creamy cannellini beans loaded with tender winter veggies. The Hikari Farms Tokyo turnips and their greens, along with celery root and carrots, and a generous slather of kale pesto, make this a perfect alternative side dish or a wonderful plant-based main course. Comes topped with gluten-free breadcrumbs and tons of fresh herbs to give it a nutty crust. -Sam M

Serves 4 to 6
46 oz

Cannellini beans, celery root, onion, Tokyo turnip, carrot, celery, parsley, vegetable stock (water, carrot, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, tomato), white wine, extra virgin olive oil, gluten free breadcrumbs (rice flour, pea protein, dextrose), grapeseed oil, kosher salt, rice bran oil, garlic, tomato paste, black pepper, thyme, bay leaf, kale pesto (Lacinato kale, Italian parsley, grapeseed & extra virgin oil, vegan parmesan(water, potato & rice starch, potato starch, coconut oil, salt, rice protein, parmesan flavor[vegan], olive extract, beta carotene, vitamin B12), lemon juice, garlic, salt, pepper)

Contains Tree Nuts (Coconut)
Vegan & Made Without Gluten

  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Reheat in a 325°F oven until heated through, roughly 30-40 minutes. Remove the cover for the last 15 minutes to allow a golden crust to form. If breadcrumbs on the casserole start to brown too much, lower oven temperature to 275°F to ensure the casserole heats through fully before serving.
  • Microwave: We do not recommend heating the casserole or gratin in a microwave as it will make the breadcrumb crust soggy and unappetizing.