Wicklewood's Ginger Carrots and Bean Crumble |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This started as a non gf dish using wholemeal flour and wholemeal breadcrumbs, but I think the substitution with seeds and oats is just as tasty and certainly just as healthy. I love the honey and ginger in this vegetable dish it really takes the carrots (not my favorite veg) to a new level. Ingredients:
1 lb carrot, sliced |
8 ounces broad beans, shelled |
1/2 ounce butter |
1 tablespoon fresh marjoram, chopped (or 1/2 tablespoon if using dried) |
1 tablespoon honey |
1 tablespoon ground ginger |
5 tablespoons reserved veg stock |
1 ounce buckwheat flour |
1 ounce gluten free breadcrumbs |
1 ounce gluten free oats |
1 tablespoon ground ginger |
1 tablespoon sunflower seeds |
1 tablespoon pumpkin seeds |
seasoning |
3 ounces walnut oil |
Directions:
1. Preheat the oven to 190.
2. In a large pan or boiling water, cook the carrots and broad beans.
3. together until just tender, be careful not to overcook.
4. Drain the vegetables, reserving the cooking water.
5. Toss the vegetables in butter, and stir in marjoram, honey and ginger.
6. Place in a casserole dish and sprinkle 5 tablespoons of the reserved stock.
7. In a large bowl mix the remaining dry ingredients.
8. When thoroughly mixed stir in the oil.
9. Spread the crumble over the vegetables.
10. Bake for 20-25mins and the topping is golden brown.
11. Serve hot.
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