Directions:
- Preheat the oven to 190.
- In a large pan or boiling water, cook the carrots and broad beans.
- Together until just tender, be careful not to overcook.
- Drain the vegetables, reserving the cooking water.
- Toss the vegetables in butter, and stir in marjoram, honey and ginger.
- Place in a casserole dish and sprinkle 5 tablespoons of the reserved stock.
- In a large bowl mix the remaining dry ingredients.
- When thoroughly mixed stir in the oil.
- Spread the crumble over the vegetables.
- Bake for 20-25mins and the topping is golden brown.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.81 Kcal (1146 kJ) | ||
| Calories from fat | 150.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 26% | |
|---|---|---|---|
| Cholesterol | 6.73mg | 2% | |
| Sodium | 88.57mg | 4% | |
| Potassium | 293.21mg | 6% | |
| Total Carbs | 23.75g | 8% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.9mg | 5% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 178.95 Kcal (749 kJ) | ||
| Calories from fat | 98.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 26% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 2% | |
| Sodium | 57.88mg | 4% | |
| Potassium | 191.63mg | 6% | |
| Total Carbs | 15.52g | 8% | |
| Sugars | 4.72g | 29% | |
| Dietary Fiber | 3.38g | 21% | |
| Protein | 3.32g | 10% | |
| Vitamin C | 3.2mg | 8% | |
| Vitamin A | 0.5mg | 26% | |
| Iron | 0.6mg | 5% | |
| Calcium | 32.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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