Creamy root vegetable and chickpea crumble
- January 2012
- Serves 2
- Takes 15 minutes to make, 50-60 minutes to cook
This delicious, creamy vegetable crumble is great for serving up as a vegetarian main course at Christmas. The earthy beetroot and parsnip flavours are set off perfectly by the chickpeas and hazelnuts.
- 63g (31.5g saturated)
- 73.7g (19.9g sugars)
- 2 large beetroot (about 150g each)
- 2 parsnips, cut into batons
- Good knob of butter
- 2 shallots, finely sliced
- 2.5cm piece of fresh ginger, grated
- 2 tsp ground ginger
- 100ml double cream
- 200ml vegetable stock
- 400g tin chickpeas, drained and rinsed
- Handful of fresh flatleaf parsley, finely chopped
For the crumble
- 75g plain flour
- 40g unsalted butter, chilled and cut into cubes
- 30g hazelnuts, roughly chopped
- Preheat the oven to 190°C/fan170°C/gas 5. Wrap the beetroot in foil and roast for 30-40 minutes until tender. Cool a little, then peel (wearing gloves) and cut into chunks.
- Meanwhile, parboil the parsnips in boiling salted water for 3 minutes, then drain. Make the crumble topping by rubbing the flour and butter together until the mixture resembles chunky breadcrumbs. Stir in the hazelnuts and season well. Set the topping aside.
- Melt the butter in a frying pan, then gently cook the shallots for 2 minutes until tender and translucent. Add the parsnips and cook over a low heat for 5-10 minutes, then add the fresh ginger, ground ginger, cream and stock and cook for a further 5 minutes until thickened slightly.
- Add the chickpeas to the pan, season well and remove from the heat. Stir through the cooked pieces of beetroot and the parsley. Spoon into 2 x 250ml oval ovenproof gratin dishes and top with the crumble.
- Bake in the oven for 20-25 minutes until golden brown and piping hot. Serve with Christmas sides.
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