Denise says:

  • Rainbow carrots grow in beautiful colours, such as red, orange, yellow, purple and white. The taste of each colour differs by variety, but there isn't a drastic flavour contrast between them.
  • Some varieties have a sweet and spicy taste to them, while others are sweeter than orange carrots.
  • This vegan dish celebrates these autumnal ingredients in a delicious way. Serve with some seasonal green vegetables or a green salad to add even more colour.
  • Preparation Time: 25 minutes
  • Cooking Time: 55 minutes
  • Serves: 6-8 people

Ingredients:

  • 400g rainbow carrots – trimmed and sliced at an angle into discs
  • 2 parsnips – peeled, cut into chunky wedges  (300g)
  • ~
  • 1 tablespoon rapeseed oil
  • 2 red onions – peeled and sliced
  • 2 cloves garlic – peeled and crushed
  • 1 tablespoon dried coriander
  • 1 tablespoon maple syrup
  • ~
  • 100g tin butter beans – drained
  • 2 tablespoons fresh parsley – roughly chopped
  • 100ml vegetable stock
  • Salt and freshly ground pepper
  • For the crumble:
  • 2 slices wholemeal bread
  • 150g jumbo oats
  • 100g wholemeal spelt or wholemeal plain flour
  • 100g non-dairy margarine
  • 1 tablespoon dried coriander
  • 50g skin on almonds – roasted, roughly chopped
  • Pinch salt
  • 2 tablespoons olive oil

Method

  1. Steam or boil the carrots and parsnips for 5-8 minutes until soft. Drain and set aside.
  2. Heat the oil in a medium size frying pan. Add the onions, garlic, dried coriander and maple syrup. Gently sauté with the lid on until caramelised – this will take about 10 minutes.
  3. Stir in the butter beans, parsley, vegetable stock and season to taste. Add the cooked carrots and parsnips and stir.  Transfer to a large ovenware dish.
  4. For the crumble, whizz the bread in a food processor to make breadcrumbs. Add the flour, margarine, coriander and a pinch of salt.  Remove and stir in the roasted almonds.
  5. Preheat the oven to 200°C / 400°F / Gas mark 6.
  6. Spoon the crumble over the carrot mixture. Drizzle over the olive oil.
  7. Bake for 35 minutes until the topping is crispy and golden.
Tagged in: Almonds, Buffet, butter beans, Carrots, English, Garlic, Lunch, Oats, Parsley, Parsnips, red onion, Vegan dinner, whole meal flour