Vegetable Crumble

Choose whatever vegetables you like for this veggie bake with a crispy topping.

Serves 4 people


 

  • 1 each of: onion, carrot, swede, parsnip, turnip, sweet potato and medium potato
  • 4 sticks of celery
  • 2 tablespoon(s) olive oil
  • 1 knob of butter
  • 0.5 green cabbage
  • 1 leek
  • 1 courgette
  • 1 handful(s) frozen peas
  • 6 cauliflower florets
  • 6 broccoli florets
  • 6 mushrooms
  • 2 tablespoon(s) plain flour
  • 600 mL hot stock (use 1 stock cube or 1 teaspoon bouillon powder)
  • 125 grams cooked ham or bacon (optional)
  • 4 tablespoon(s) plain yoghurt or crème fraîche
  • 1 tablespoon(s) chopped parsley
  • 1 dash(es) salt and pepper
  • 175 grams oats
  • 50 grams grated cheese
  • 1 tablespoon(s) each of: pumpkin seeds, sesame seeds, sunflower seeds
  • 50 grams melted butter

 

  1. Prepare all the vegetables by washing, peeling and cutting them into 1-2 cm chunks.
  2. Heat the oil and butter in a large pan.
  3. Add the onion and other root vegetables, stir and fry over low heat for a few minutes.
  4. Wash and chop up the cabbage, leek, courgette, peas, cauliflower and mushrooms.
  5. Then add them to the pan, and stir for another few minutes.
  6. Stir in the flour so that all the vegetables are coated.
  7. Pour in the hot stock, stir well and bring up to the boil.
  8. The vegetables will now have a thick sauce around them. Add a little more hot water if necessary.
  9. Lower the heat, cover the pan and simmer until the all vegetables are cooked – approx 20 minutes.
  10. Chop up the ham/bacon and stir into the pan with the yoghurt or crème fraîche and parsley.
  11. Taste and adjust seasoning if necessary.Set the oven to gas 6/200°C/400°F.
  12. Mix all the dry ingredients together in a bowl.
  13. Stir in the melted butter.
  14. Put the vegetables into a suitable shallow oven dish (e.g. a roasting tin or pyrex dish) and cover with the crumble mixture.
  15. Bake in the oven for 20 minutes, or until the top is slightly browned.

Method

  1. Prepare all the vegetables by washing, peeling and cutting them into 1-2 cm chunks.
  2. Heat the oil and butter in a large pan.
  3. Add the onion and other root vegetables, stir and fry over low heat for a few minutes.
  4. Wash and chop up the cabbage, leek, courgette, peas, cauliflower and mushrooms.
  5. Then add them to the pan, and stir for another few minutes.
  6. Stir in the flour so that all the vegetables are coated.
  7. Pour in the hot stock, stir well and bring up to the boil.
  8. The vegetables will now have a thick sauce around them. Add a little more hot water if necessary.
  9. Lower the heat, cover the pan and simmer until the all vegetables are cooked – approx 20 minutes.
  10. Chop up the ham/bacon and stir into the pan with the yoghurt or crème fraîche and parsley.
  11. Taste and adjust seasoning if necessary.Set the oven to gas 6/200°C/400°F.
  12. Mix all the dry ingredients together in a bowl.
  13. Stir in the melted butter.
  14. Put the vegetables into a suitable shallow oven dish (e.g. a roasting tin or pyrex dish) and cover with the crumble mixture.
  15. Bake in the oven for 20 minutes, or until the top is slightly browned.

Ingredients

 

  • 1 each of: onion, carrot, swede, parsnip, turnip, sweet potato and medium potato
  • 4 sticks of celery
  • 2 tablespoon(s) olive oil
  • 1 knob of butter
  • 0.5 green cabbage
  • 1 leek
  • 1 courgette
  • 1 handful(s) frozen peas
  • 6 cauliflower florets
  • 6 broccoli florets
  • 6 mushrooms
  • 2 tablespoon(s) plain flour
  • 600 mL hot stock (use 1 stock cube or 1 teaspoon bouillon powder)
  • 125 grams cooked ham or bacon (optional)
  • 4 tablespoon(s) plain yoghurt or crème fraîche
  • 1 tablespoon(s) chopped parsley
  • 1 dash(es) salt and pepper
  • 175 grams oats
  • 50 grams grated cheese
  • 1 tablespoon(s) each of: pumpkin seeds, sesame seeds, sunflower seeds
  • 50 grams melted butter

 


Additional tips: If you are not planning to serve it right away, cool the dish before adding the crumble topping, cover with foil and refrigerate or freeze.

Allow it to defrost entirely before baking. Give it an extra 10 – 15 minutes in the oven if baking from cold.

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