Vegetarian crumble

Prep: 10 mins

Cook: 45 mins

Delicious and healthy vegetable crumble goes down a treat with the entire family.

For the crumble topping

100g butter

175g wholemeal flour

100g cheddar cheese, grated

50g mixed nuts

2 tbsp seeds

For the filling

675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc)

1 large onion, finely chopped

2 garlic cloves, crushed

50g butter

25g wholemeal flour

225g tinned tomatoes

275ml vegetable stock

150ml milk

3 tbsp fresh parsley, chopped

Blitz the butter and flour until the mixture resembles fine crumbs in a food processor.

Mix the cheese, nuts and seeds in a bowl and set aside.

Peel and chop the vegetables into small cubes.

Melt the butter in a large saucepan and fry the onion until softened.

Add the prepared vegetables and cook over a gentle heat, stirring occasionally for 10 minutes.

Stir in the flour mixture and cook for a minute, then add the remaining ingredients.

Bring to the boil, reduce the heat, cover and simmer for 15 minutes, until the vegetables are tender.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Transfer to an ovenproof dish.

Add the crumble topping over the vegetables and press gently.

Bake in the oven for 30 minutes until golden.

Serves
4

Preparation Time
10 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Nuts, Stock/Broth, Seeds

Recipe Type
Budget, Family Dinners, Vegetarian, Batch Cooking

Special Info
Vegetarian

Level of Difficulty
Easy

Vegetarian crumble

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