Vegetable crumble

Most people think only of sweet crumbles, but here is an exciting savoury crumble incorporating cheese, nuts and seeds in the topping, covering a mixture of vegetables which may be varied with the season.

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Method

Serves 6

 

  1. Rub the butter into the flour until the mixture resembles fine crumbs.  
  2. Add the cheese, nuts and sesame seeds.
  3. Chop the vegetables, then melt the butter in a large saucepan and sauté the onion until transparent.  
  4. Add the prepared vegetables and cook over gentle heat, stirring occasionally, for 10 minutes.   
  5. Stir in the flour, then add the remaining ingredients.  
  6. Bring to the boil, reduce heat, cover and simmer for about 15 minutes, until the vegetables are just tender.  
  7. Transfer to an ovenproof dish.  Press the crumble topping over the vegetables and bake in the oven at 190 Deg C (375 Deg F/Mark 5) for about ½ hour, until golden brown.

 

ingredients

For the crumble topping
Butter or margarine 4 oz (100g)
100% wholemeal flour 6 oz (175 g)
Cheddar cheese, grated 4 oz (100g)
Mixed nuts, chopped 2 oz (50 g)
Sesame seeds 2 tbsp (30 ml)

Base
Mixed root vegetables (parsnip, swede, turnip, potato, carrot etc.) 1 ½ lb (675 g)
Large onion 1
Butter or margarine 2 oz (50 g)
100% wholemeal flour 1 oz (25 g)
Tomatoes 8 oz (225 g)
Vegetable stock ½ pt (300 ml)
Milk ¼ pt (142 ml)
Parsley, chopped 3 tbsp (45 ml)
Salt & pepper to taste

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