Recipe
Carrot and leek crumble
Recipe highlights
Total cooking time:
40 min
Category:
Low Protein Diet - exchange value 0
Servings:
2
Ingredients
Filling:
200g (8oz) carrots, thinly sliced
200g (8oz) leeks, sliced
400g can chopped tomatoes
1 tbsp tomato ketchup*
1 tbsp tangy tomato pickle*
¼ tsp dried sage
Salt and pepper, to taste
Crumble:
100g (4oz) Loprofin Mix
75g (3oz) butter
50g (2oz) Loprofin Herb Crackers , finely crushed
Method
- Place the carrots and leeks in salted water and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Drain very thoroughly.
- Add the chopped tomatoes, ketchup, tomato pickle, sage and seasoning to the leeks and carrots and bring to the boil, stirring gently.
- Prepare the crumble: place the Loprofin Mix in a bowl and rub in the butter until a coarse crumb is achieved. Stir in 40g (1½oz) Loprofin Herb Cracker crumbs.
- Transfer the prepared vegetables to a 1 litre (1¾ pt) ovenproof gratin dish. Sprinkle the crumble evenly over the surface, then top with the remaining Loprofin Herb Cracker crumbs.
- Bake in a preheated oven for 15–20 minutes, until the crumble is lightly browned.