Monday, 6 February 2017

Greenbeans with a lemon crumble topping

 A simple buttery breadcrumb crumble really helps to lift up winter green beans. It's a great way of using up some stale bread and any leftover can be used as a topping for any savoury dish - I have been know to sprinkle it over mac & cheese, potato dauphinoise and a bowl of creamy leeks.

It's a very simple topping to make

1 large mug stale breadcrumbs
1 tablespoon butter
salt and pepper
zest half a lemon
Parmesan shavings - about a handful

300g green beans - topped and cooked to packet instructions

Optional extras - finely chopped parsley or thyme. Chopped garlic, chilli flakes or crushed coriander seeds.

Melt the butter in a wide heavy based frying pan add the breadcrumbs and cook until they take on a golden colour. Turn into a bowl and add the lemon zest, salt and pepper. Move the mixture around the bowl so the heat gets into the lemon and flavours the breadcrumbs. When it has cooled slightly add the Parmesan and set aside whilst the beans are cooked.

When the beans are al dente, drain and place on a warm serving dish. Sprinkle over the crumble and serve immediately.

Have a great start to your week
Love Lizx

 Green beans with a crumble topping