While a strange concept to get your head around, savoury crumble is like a super-saucy, tasty pie with absolutely no risk of a soggy bottom. Perfect on a stormy night to warm you up – to make it that bit more interesting, I served with some sweet potato fries.
600g-1kg mixed veg (I used parsnip, carrot, leek, potato, and peas – but you could also put in squash, sweet potato, spring onion, mushroom, kale, sweetcorn, etc)
2 tbsp butter
1 garlic clove, crushed
2 tbsp plain flour
300ml vegetable stock
Handful grated cheese
250g plain/wholemeal flour
125g butter, softened
75g grated cheese
Handful porridge oats
2 tbsp sunflower or pumpkin seeds
- Dice all the vegetables
- In a large saucepan, melt the butter until bubbling. Add the garlic and stir for a minute. Add the flour and stir well for another minute. Gradually add the milk then the stock a little at a time, stirring well as you pour to get rid of any lumps, until the sauce is nice and thick. Taste and season then add the grated cheese.
- Add the chopped fresh vegetables to the sauce and cook gently for 10 minutes, stirring often. Stir in any frozen vegetables then pour into a 25cm square baking dish. (At this stage, you can refrigerate for a couple of days.)
- Put the flour into a mixing bowl. Chop the butter into lumps and add to the flour. Rub the flour and butter in until it looks like breadcrumbs. Stir in the other crumble ingredients.
- Sprinkle the crumble mix over the vegetables and bake for 40-45 minutes at 200oC – leave to cool slightly before serving.