Wicklewood's Ginger Carrots and Bean Crumble Recipe

Name: Wicklewood's Ginger Carrots and Bean Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, sliced; 8 ounces broad beans, shelled; 12 ounce butter; 1 tablespoon fresh marjoram, chopped (or 1/2 tablespoon if using dried); 1 tablespoon honey; 1 tablespoon ground ginger; 5 tablespoons reserved veg stock; 1 ounce buckwheat flour; 1 ounce gluten free breadcrumbs; 1 ounce gluten free oats; 1 tablespoon ground ginger; 1 tablespoon sunflower seeds; 1 tablespoon pumpkin seeds; seasoning; 3 ounces walnut oil

Servings: persons

1 lb carrot, sliced
8 ounces broad beans, shelled
12 ounce butter
1 tablespoon fresh marjoram, chopped (or 1/2 tablespoon if using dried)
1 tablespoon honey
1 tablespoon ground ginger
5 tablespoons reserved veg stock
1 ounce buckwheat flour
1 ounce gluten free breadcrumbs
1 ounce gluten free oats
1 tablespoon ground ginger
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
seasoning
3 ounces walnut oil

1
Preheat the oven to 190.
2
In a large pan or boiling water, cook the carrots and broad beans.
3
together until just tender, be careful not to overcook.
4
Drain the vegetables, reserving the cooking water.
5
Toss the vegetables in butter, and stir in marjoram, honey and ginger.
6
Place in a casserole dish and sprinkle 5 tablespoons of the reserved stock.
7
In a large bowl mix the remaining dry ingredients.
8
When thoroughly mixed stir in the oil.
9
Spread the crumble over the vegetables.
10
Bake for 20-25mins and the topping is golden brown.
11
Serve hot.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb carrot, sliced, 8 ounces broad beans, shelled, 12 ounce butter, 1 tablespoon fresh marjoram, chopped (or 1/2 tablespoon if using dried), and more.

Yes, Wicklewood's Ginger Carrots and Bean Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wicklewood's Ginger Carrots and Bean Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions