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Vegetables with lemon & pine nut breadcrumbs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 25g butter
  • 70g breadcrumbs
  • 50g pine nuts, roughly chopped
  • 1 bunch Dutch carrots, trimmed and peeled
  • 350g green beans, tailed
  • 1 lemon, rind finely grated
Instructions:
  • In a large frying pan over medium heat, melt butter. Add fresh breadcrumbs and roughly chopped pine nuts. Stir and cook for 5-10 minutes until lightly golden and toasted.
  • While the water comes to a boil in a frying pan or saucepan, add 1 bunch of trimmed and peeled Dutch carrots and cook for 3 minutes. Then add 350g of tailed green beans and cook for an additional 2 minutes. Drain thoroughly and transfer to a serving dish.
  • Incorporate finely grated zest from 1 lemon into the breadcrumb mixture, then sprinkle evenly over the beans and carrots. Serve promptly.

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