Wicklewood's Ginger Carrots and Bean Crumble
Ready In: 50 mins
Serves: 4-6
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
Crumble
- 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
- 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.
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