Even fennel haters will love this delicious spring bake by The Happy Pear. The perfect centrepiece for your vegan Easter feast.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
1 tin Butter Beans
1 tsp Dried Rosemary
1 head Fennel
1 - SuperValu Courgette
100 g SuperValu Fresh Breadcrumbs
4 tbsp SuperValu Oil
1 tbsp SuperValu Oil
1 - SuperValu Onion
1 - SuperValu Parsnip
- Preheat the oven to 200C.
- In a blender or food processor blend the cashew sauce till super smooth. Transfer to a pot on high heat and bring to a boil, reduce to a simmer and let cook for 3-4 minutes to thicken. Remove from the heat and set aside.
- Drain and rinse butter beans.
- Grate the courgette, fennel and parsnip using a box grater or the grater function on a food processor.
- Put a large non stick pan on a high heat, add 1 tbsp oil, once it has heated up add the onion and cook for 3-4 minutes until it starts to brown. Remove the onion from the pan and set aside.
- You will need to cook the grated veg in 3 batches, one of the main things about a rosti is that it is properly browned and crispy, if you cook too much of the veg at a time in one go the veg will steam rather than fry.
- Add the grated veg ⅓ at a time and cook down till it starts to turn crispy, it will take approx 5 minutes per batch and remove the crispy cooked veg each time before adding in the next batch.
- Once all the veg is cooked add it all into the casserole dish along with the butter beans. Mix it well and then poor over the cashew sauce.
- Mix bread crumbs with oil and rosemary, scatter them on top of the creamy veg and place the dish in the preheated oven for 10-15 mins until the top starts to turn golden brown and bubble.