Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 1 hour 10 mins Serves 4

1 bunch of leeks, washed well and cut into 2.5cm chunks 4 large car­rots, peeled and cut into 2.5cm chunks 4 cel­ery sticks, cut into 2.5cm chunks 1 medium but­ter­nut, peeled, seeded and cut into chunks 4 cour­gettes, sliced into 2.5cm chunks 4 gar­lic cloves, chopped 4 tbsp olive oil 4 sprigs of thyme 4 sprigs of pars­ley 1 bay leaf ½ tsp ground nut­meg 400g can­nellini beans, drained

FOR THE BREAD­CRUMB TOP­PING, MIX: 4 1/4 cups fresh white bread­crumbs 85ml olive oil 2 gar­lic cloves, finely chopped Pars­ley, a small bunch, finely chopped

Pre­heat the oven to 180°C. Com­bine veg­eta­bles in a two-litre roast­ing dish so they fit snugly. Toss with gar­lic, olive oil, herbs, bay leaf and nut­meg and roast for 40 min­utes. Add beans to the roasted veg and toss gen­tly to mix. Now spread the top­ping over and roast for an­other 20-30 min­utes or un­til golden brown and the crumb top­ping is crispy.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.