vegetable crumble

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.

2015-11-11 22.07.30

(serves 4-6)

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)

sauce
2 tbsp butter
1 garlic clove, crushed
2 tbsp plain flour
300ml milk
300ml vegetable stock
Pinch salt
Handful grated cheese

crumble
250g plain/wholemeal flour
125g butter, softened
75g grated cheese
Handful porridge oats
Black pepper
2 tbsp sunflower or pumpkin seeds

  1. Dice all the vegetables
  2. 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.
  3. 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.)
  4. 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.
  5. Sprinkle the crumble mix over the vegetables and bake for 40-45 minutes at 200oC – leave to cool slightly  before serving.

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