tibits’ Beetroot & Fennel Crumble

tibits_fennel_crumble-4[1]

If you’re hosting any vegetarians around the table this Christmas, this veggie-packed crumble is a perfect impresser.

PLUS: Try this dish on tibits’ new winter menu. 

Ingredients
• 3 fennel (about 500g)
• 3 beetroot (about 500g)
• 3 tablespoons EV olive oil
• Salt and pepper
• 100g breadcrumbs
• 100g cashews
• A small piece of ginger, peeled (about 25g)
• Grated peel of an orange
• 3 tablespoons rapeseed oil

Method
1 Preheat oven to 180 degrees.
2 Cut the fennel in half and slice
3 Peel the beetroot, cut them in quarters
4 Put the vegetables in a bowl and mix with olive oil, salt and pepper and spread on a sheet of baking paper.
5 Bake in the preheated oven for 15-20 minutes.
6 In the meantime, blitz the breadcumbs, cashews, ginger and orange peel in the mixer. Add rapeseed oil.
7 Place the oven vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables.
8 Cook in the oven for 5 minutes before serving.

Recipe courtesy of tibits.

 

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