Gluten Free Vegetable and Butter Bean Crumble
This is a savoury take on the classic crumble pudding, easy way to use up any leftover vegetables. The butter beans add protein, fibre and texture to this hearty winter warming dish.
Credited to: Coeliac UK
Kcal: 372.5
Difficulty: Pretty easy
Serves 6
15 mins prep
55 mins cooking time
Ingredients
- 25g butter
- 1 onion, sliced
- 3 carrots, diced
- 1 leek, sliced
- 3 sticks of celery, sliced
- 1 swede, diced
- 300ml vegetable stock*
- 210g can butter beans, drained
- 1 tbsp dried oregano
- 300ml crème fraiche
- 50g butter
- 100g gluten free plain flour*
- 50g ground almonds
- 50g grated cheddar
- Handful of pumpkin seeds (optional)
Notes: * Search our food information for suitable products.
Method
- Pre heat the oven to 190C or Gas Mark 5
- Melt butter in a large saucepan. Add vegetables and cook on a low heat for 10 minutes, until the vegetables have softened. Add the vegetable stock and cook for a further 10 minutes.
- Add the butter beans, crème fraiche and dried oregano and cook for a further 5 minutes. Remove from heat.
- In a bowl, rub together butter and flour until they resemble breadcrumbs. Add in the ground almonds and grated cheddar and mix well.
- Spoon the vegetables in to an oven proof dish and then top with the crumble mixture. Sprinkle over the pumpkin seeds if using.
- Bake in a pre-heated oven for 30 minutes or until the crumble topping is golden in colour.
Nutritional information per serving
Kcal
372.5
Fat
28.7g
Carbs
19.5g
Protein
9.3g
Fibre
3.8g
Sugars
6g
Hints and tips:
If you don't have butter beans in the cupboard you can use any canned beans.
