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Baked winter veg with Parmesan crust
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400g can essential Waitrose Flageolet Beans
1 tsp finely chopped rosemary
½ tsp vegetable bouillon powder
100ml half fat crème fraÎche
2 cloves garlic, crushed
150g Pentland Brig Kale
50g finely grated Parmigiano Reggiano
75g coarse breadcrumbs
1. Preheat the oven to 190ºC, gas mark 5. Trim the leeks and cut into 2cm chunks. Blanch in boiling water for 3 minutes to soften, then drain well. Tip the beans and juice into a bowl and stir in the rosemary, vegetable bouillon powder, crème fraÎche, garlic, black pepper and 150ml water.
2. Discard the stalks from the kale and tear the leaves into a shallow baking dish. Arrange the leeks on top. Spoon the bean mixture over the leeks.
3. Combine the Parmigiano Reggiano with the breadcrumbs and scatter over the vegetables. Bake for 30 minutes until the crust is pale golden.
Cook’s tip For a flavour variation, try using the same quantity of thyme or sage instead of the rosemary, or use 2 tbsp of chopped dill or tarragon.
Typical values per serving:
2 of your 5 a day; high in fibre.