Carrot and Lima Bean Crisp

This makes an excellent vegetarian main course too.
  • 1 lb. carrots, cleaned and sliced
  • 1/2 pound lima beans, fresh or frozen and thawed
  • 1 tbsp butter
  • 1 tbsp fresh chopped marjoram
  • 1 tsp honey
  • 3 tbsp reserved vegetable cooking liquid
Topping:
  • 3 tbsp whole wheat flour
  • 1/4 cup bread crumbs
  • 1/2 tsp ground ginger
  • 1 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • 5 tbsp vegetable oil
  • salt and white pepper to taste

Steam the carrots and lima beans till just tender. Reserve the cooking liquid for later. Toss the vegetables in the butter and stir in the marjoram and honey, making sure to coat everything evenly. Pour into a baking dish and drizzle the reserved liquid over all.

Mix together all the crisp ingredients, season to taste with salt and pepper and spread over the vegetables. Bake at 375 for 20 to 25 minutes, until the topping is golden brown.

  • Yields: 4 servings as a main dish
  • Preparation Time: about an hour
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