Beetroot and Fennel Crumble

Beetroot and Fennel Crumble


  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.


Karen A Fowkes

Wow just reading a review of your restuarant in Vegan Food &Living. I love it that you give out recipes on your website, you obviously have nothing to hide and are worth visiting

A month ago