Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wicklewood's Ginger Carrots and Bean Crumble Recipe
    Lost? Site Map

    Wicklewood's Ginger Carrots and Bean Crumble

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    WicklewoodWench's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Crumble

    Directions:

    1. 1
      Preheat the oven to 190.
    2. 2
      In a large pan or boiling water, cook the carrots and broad beans.
    3. 3
      together until just tender, be careful not to overcook.
    4. 4
      Drain the vegetables, reserving the cooking water.
    5. 5
      Toss the vegetables in butter, and stir in marjoram, honey and ginger.
    6. 6
      Place in a casserole dish and sprinkle 5 tablespoons of the reserved stock.
    7. 7
      In a large bowl mix the remaining dry ingredients.
    8. 8
      When thoroughly mixed stir in the oil.
    9. 9
      Spread the crumble over the vegetables.
    10. 10
      Bake for 20-25mins and the topping is golden brown.
    11. 11
      Serve hot.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Wicklewood's Ginger Carrots and Bean Crumble

    Serving Size: 1 (148 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 3248.8
     
    Calories from Fat 3147
    96%
    Total Fat 349.6 g
    537%
    Saturated Fat 33.6 g
    168%
    Cholesterol 7.6 mg
    2%
    Sodium 362.6 mg
    15%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 10.0 g
    40%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    fresh marjoram

    stock

    gluten free breadcrumbs

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes