Beetroot and Fennel Crumble
recipe

Beetroot and Fennel Crumble

preparation

  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.

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