recipes
Brocolli, carrot and slilton bake with hazelnut crumble
2012-01-10
Ingredients
- 1 small brocolli, cut into florets
- 4 large carrots, peeled and thickly sliced
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp oilive oil
- 1 packet brocolli and stilton soup (KNORR)
- 570ml milk
For the hazelnut crumble
- 100g hazelnuts, chopped
- 250g plain flour
- 100g butter
- Pinch salt
Method
Start this recipe by blanching the brocolli and carrot slices in hot water for a few minutes. It is important to leave the vegetables crunchy as they we continue cooking in the oven. You will also need to fry the onion and garlic with the oil till soft. Next, make up the soup using using the milk and the packet mix. Bring to to the boil in a saucepan till thick and creamy, then remove off the heat. Place the blanched vegetables in a large oven-proof dish, along with the softened onion and garlic, and then pour over the creamy soup. Mix well with a spoon to completely coat the brocolli and carrots. Alll that is left to do is make the crumble topping by placing the flour, butter and salt in a bowl. Rub together with your fingertips till you have a mixture that resembles breadcrumbs. Sprinkle the crumble over the vegetables and finally scatter over the chopped hazelnuts. Place the dish in the oven and bake for 25 minutes at 180`c, or until the crumble topping is golden brown. Remove from the oven and serve piping hot. Suggested accompanying wine: DELICATA Victoria heights Chardonnay D.O.K. Superior Gozo
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