Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
The Filling
- 500g beetroots, peeled and quartered
- 50g butter
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1kg carrots, peeled and cooked
The Crumble
- 200g butter
- 150g plain flour or plain gluten-free flour
- 100g oats or gluten-free oats
- 50g walnuts, chopped (optional)
- 2 tablespoons brown sugar
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Method
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1Preheat the oven 200C/ Fan 180C/ Gas Mark 6.
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2Place 25g of the butter into the risotto pot. Place over a medium heat and allow the butter to melt. Add the beetroot to the pot and coat in the butter ensuring all the beetroot is well coated. Reduce the heat to low, place the lid on the pot and allow the beetroot to caramelise for 10 minutes.
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3Whilst the beetroot is caramelising cook the carrots.
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4Add the fennel and cumin seeds to the beetroot and cook for a further 2 minutes.
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5Mash the cooked carrots with the remaining 25g of butter and season well with salt and pepper.
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6Place the mashed carrots on top of the beetroot in the risotto pot and leave on a very low heat to continue to cook.
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7Make the crumble by placing the butter, flour and oats in a bowl and rub together to form breadcrumbs.
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8Stir in the sugar and walnuts, if using them.
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9Sprinkle the crumble mixture over the carrot and beetroot and place the dish into the oven for 30 minutes until the crumble is golden brown.
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10Cook's Notes
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11Always heat the risotto pot with either an oil or a liquid in it. Avoid using extra virgin olive oil as it can cause foods to stick.
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12The risotto pot can also be used to make a fruit crumble in. The fruit can be cooked in the pan and topped with a sweet crumble and baked.
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