Butter Bean & Vegetable Nut Crumble
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 75grams butter, chilled and diced
- 175grams plain flour
- 100grams walnuts, chopped
- 50grams Cheddar cheese, grated
- 500grams pkt broccoli cauliflower, carrots
- 500grams tomato and herb sauce
- 2 cloves garlic, crushed
- 6tablespoons basil leaves, finely chopped
- 400grams butter beans, drained and rinsed
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
3100kJ / 742Cal
3100 Kilojoules or 742 Calories
36% of daily energy intake*
Protein
23.2grams
Fat
41.2grams
Carbs
68.8grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Rub the butter into the plain flour until crumbs form. Stir in the chopped walnuts and grated cheese, season and set aside.
Step 2 of 4
Remove the carrots from the packs of prepared vegetables, roughly chop and boil for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.
Step 3 of 4
Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling.
Step 4 of 4
Stir in the garlic, basil, butter beans and blanched vegetables. Transfer to a medium-sized ovenproof dish and scatter over the crumble mixture. Bake in a preheated oven, 200°C , Gas Mark 6, for 15-20 minutes or until golden and bubbling.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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