Prep 25 mins
Cook 30 mins
Tender vegetables and beans under a cheese, nut and sesame topping. Great cold weather fare. I usually use the whole can of kidney beans because what can you do with the other half a can? And I can't find a 6-ounce rutabaga here in the States, so I use the whole thing (a swede or yellow turnip to you UK residents) so it makes a huge batch. Because of that, I usually double the topping. It's better the day it's made -- the topping loses some of its toasty crunch when it's covered and refrigerated.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup chopped carrot
- 1 cup chopped rutabaga
- 1 cup chopped parsnip
- 1 cup kidney bean
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon flour
- 1 1⁄4 cups vegetable broth
- 1⁄4 cup whole wheat flour
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons sesame seeds
- 1 ounce blanched almond, chopped
- 4 ounces shredded cheddar cheese
- salt and pepper
- Heat the oil in a large skillet and saute the vegetables until lightly browned. Add the beans, paprika, cumin and flour and mix well. Add the broth and cook, covered but stirring occasionally, for 10 minutes.
- Spoon into a 2-quart baking dish. Season with salt and pepper.
- For the topping, combine the flours, margarine, sesame seeds, almonds and cheese in in food processor and process briefly until mixture resembles crumbs.
- Spread the topping over the vegetables and bake at 375 degrees for 30 minutes until golden on top.
Delicious. As long as the saucy vegetables don't bleed over the topping it'll be crisp and crunchy. Regardless it's very tasty. I served it over brown rice and plan to use the frozen leftovers in wraps and quesadillas. Delightful combination, fluffernutter.