Denise says:
I love the winter vegetable combination and hazelnut crumble topping. Ideal for a Sunday / midweek supper when you want tasty comfort food.
Can be made to suit vegans with the parev options.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4 people
Ingredients:
4 large beetroots – about 600g4 parsnips – peeled and cut into batons
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2 tablespoons vegetable oil- for frying
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2 onions – peeled and sliced
4 cm root ginger – peeled and finely chopped
100ml double cream/ soya cream
200ml vegetable stock
2 x 400g tin chick peas – drained and rinsed
Large bunch fresh parsley – roughly chopped
Crumble
150g plain flour
50g porridge oats
75g butter/ margarine
50g toasted hazelnuts
Salt and freshly ground black pepper – to taste
Garnish: Sprigs of fresh parsley
Method
1) Pre heat the oven to: 190 C/ 375 F/Gas mark 5.2) Place the beetroot on a baking tray. Cover with foil and bake for 50 minutes or until tender.
3) Cool before removing the skin and then, using gloves cut into cubes. Set aside.
4) Parboil the parsnips in salted boiling water for 4 minutes, then drain.
5) To make the crumble, combine all the ingredients except the hazelnuts in the food processor. Remove and stir in the hazelnuts and season well.
6) Heat the vegetable oil in a large frying pan.
7) Add the onions, ginger, parsnips and cook for 2 minutes.
8) Stir in the cream and stock and cook for a further 3 minutes until slightly thickened. Stir in the chick peas and beetroot.
9) Transfer to a medium sized ovenware dish.
10) Top with the crumble and sprinkle over the chopped parsley.
11) Preheat the oven to 200C/ 400 F/ Gas mark 6.
12) Cook for 25 minutes or until cooked through and piping hot.
To serve the stylish way: Sprinkle with sprigs of parsley and a dusting of freshly ground black pepper.