e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat the oven to 200°C. To make the crumble topping, combine the flour and spread in a bowl and rub together with your fingers until it resembles crumbs. Add the pine nuts, cheese and parsley, combine well and put to one side.
2 Heat the olive oil in a large saucepan. Add the leek and garlic and fry lightly until softened. Add the carrots, sage and rosemary and cook for 5 minutes. Mix in the courgettes and mushrooms and cook for a further 3 minutes, then add the butter beans. Pour in the wine, wait a moment, then add the tomato paste and evaporated milk and combine thoroughly. Simmer for a few minutes until the mixture starts to thicken. Season to taste.
3 Pour the mixture into a large ovenproof dish and sprinkle over the crumble mix evenly. Bake for 20-30 minutes until the top is golden. Serve with salad.
Use cannellini beans or chickpeas in place of butter beans for a change of texture.
Calories 556 cal
Kilojoules 2325 kJ
Total fat 29.4 g
Saturated fat 9.4 g
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