This is a fabulously comforting dish for cooler nights - sliced sweet potato, pumpkin, fennel, carrots and onion (we know they're not all strictly root vegetables but they all have a sort of rooty vibe), baked with stock, cream and herbs, under a crunchy blanket of sourdough breadcrumbs that have been given an extra flavour and protein boost of pepitas, sunflower seeds, almonds and parmesan. This is a great accompaniment for the lamb shanks, or can stand proudly on its own as a vegetarian dinner - a green salad would be nice on the side. We've already cooked the veg before sprinkling on the topping so you just need to defrost then bake in a pre-heated 180C oven for about 30 minutes or until the breadcrumbs are nicely browned and the juices are bubbling. Leave to stand for 5-10 minutes before cutting or scooping out to serve.
Sweet potato, carrots, fennel, pumpkin, onion, vegetable stock, Dijon mustard, cream, breadcrumbs, almonds, sunflower seeds, pepitas, thyme, grana padano cheese, olive oil, salt. (MILK, GLUTEN, TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.