Caramelised Beetroot and Walnut Crumble

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3-ply Stainless Steel Shallow Casserole with Lid

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RECIPE

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RECIPE

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Zesty Lime Custard Tarts

RECIPE

Zesty Lime Custard Tarts

If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.

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Main INGREDIENTS

Vegetables

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Cast Iron Oval Casserole

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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

Method
1

Preheat the oven 200C/ Fan 180C/ Gas Mark 6.
2

Place 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.
3

Whilst the beetroot is caramelising cook the carrots.
4

Add the fennel and cumin seeds to the beetroot and cook for a further 2 minutes.
5

Mash the cooked carrots with the remaining 25g of butter and season well with salt and pepper.
6

Place the mashed carrots on top of the beetroot in the risotto pot and leave on a very low heat to continue to cook.
7

Make the crumble by placing the butter, flour and oats in a bowl and rub together to form breadcrumbs.
8

Stir in the sugar and walnuts, if using them.
9

Sprinkle the crumble mixture over the carrot and beetroot and place the dish into the oven for 30 minutes until the crumble is golden brown.
10

Cook's Notes
11

Always 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.
12

The 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.