BACK TO RECIPESRainbow 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.
Made With...
Jumbo Organic Oats
For the Filling:
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 White's 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
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.
