White's Oats


Rainbow Carrot & Caramelised Onion Crumble

  • 25 Minutes
  • Makes 6

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.

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.