INGREDIENTS
- 400g carrots
- 1 fennel bulb
- About 100g/a bag of chard or spinach
- 2 tablespoons Maple Syrup
- A sprinkle of salt flakes
- A splash of water
- 250g oat flour
- 100g butter or plant-based spread of your choice
- 50g gluten free porridge oats
Directions
1.
Chop 300g of carrots and a fennel bulb and lay them on a bed of chard or spinach in a baking tin. Drizzle with maple syrup, a sprinkle of salt flakes and a splash of water. Cover with foil and bake in the oven at 180c for 25 minutes.
2.
Chop a further 100g of carrots and boil until soft. Once cooled slightly, blitz with a hand blender and pour over the roasted vegetables and muddle together.
3.
For the topping. Add the oat flour to the butter or plant-based spread and rub in with your hands until you get a crumb texture. Stir through the porridge oats and some caraway seeds. Spread over the vegetables and bake at 180c for 20 minutes until slightly browned and crisped.
