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Veggie crumble recipe

By 06:56

6th April 2015
Veggie crumble recipe
If you are looking for a vegetarian recipe to polish off your long Easter weekend, I'd highly recommend this veggie crumble recipe. It is a very versatile recipe so almost any vegetable left over in your kitchen will do. Any lamb leftovers would of course compliment this dish nicely too! 

Serves 4-6

 Ingredients:
For the filling
About 600g mixed vegetables that you like, such as:
Carrot
Parsnip
Squash
Potato
Swede
Leek
Pepper
Kale
3 garlic cloves crushed
1tsp oregano dried
1tsp thyme dried

For the crumble
200g plain or wholemeal flour
100g butter, softened
50g cheddar cheese grated
Handful of porridge oats
Ground black pepper
2tbsp sunflower or pumpkin seeds (optional)

For the sauce
50g butter
50g plain flour
800ml vegetable stock
Salt & Pepper
Handful grated cheese (optional)
Lemon juice (optional)

Method:
Preheat the oven to 200C.
Chop or slice all of the vegetables into roughly equally sized pieces and set aside.
Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the crushed garlic, chopped leek and herbs and cook until soft.  Set aside into another bowl.
To make the sauce (using the same pan), melt the butter and add the flour and stir well for another minute. Gradually add the stock gradually stirring as you pour- to avoid any lumps. The sauce should eventually thicken. Season and add some grated cheese or just a squeeze of lemon juice.
Add the freshly chopped vegetables to the sauce and cook gently for ten minutes, stirring often.
Meanwhile for the crumble, put the flour into a mixing bowl. Chop the butter into little cubes and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are OK!) Stir in the oats, cheese, pepper and seeds (if using). Set aside.

Carefully pour the saucy vegetables into approximately a 3.5 litre square baking dish.
Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping. Drizzle olive oil all over the crumble.
Bake in the oven for 30-40 minutes or until the crumble is bubbling and golden-brown. If necessary to help brown, place under the grill for a few minutes.

Remove the crumble from the oven and leave to cool slightly before serving.


Total time (prep and cooking): 1 hour 30 minutes. 
Suitable for: Vegetarians. 
Other meal ideas: Delicious served with crusty bread,salad leaves, lamb leftovers.


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