Warming winter vegetable crumble
Ingredients:
A selection of veg, such as leeks, squash, carrots and potatoes
½ can chopped tomatoes
Glug olive oil
25g plain flour
300ml stock made with a bare tsp of marmite/yeast extract and 1 heaped tsp vegetable bouillon
140ml milk
1 heaped tsp garam masala
2 cloves garlic
Small bunch of parsley
75g butter
150g plain flour
75g cheddar cheese*
75g mixed nuts
2tbsp sesame seeds
Method:
- Put the oven on at 190C
- Place the flour into a large mixing bowl and rub in the butter
- Add the cheese*, sesame seeds and nuts
- Chop the leeks and sauté in a large saucepan for about 5 minutes
- Meanwhile chop all the root vegetables into roughly 1” chunks
- Chop the garlic
- Add the root vegetables and tomatoes, garlic, garam masala and parsley to the saucepan and sauté gently for another 5 minutes
- Stir in the flour
- Slowly add the stock and then the milk, stirring all the time
- Simmer (covered) for 15 minutes until the vegetables are tender
- Put the vegetable into a shallow casserole dish
- Distribute the topping over the vegetables and gently press down
- Bake in the oven for 30 minutes.
* This recipe works well without the cheese, if you add 150g butter beans to the root vegetable mix
Original Source:
Izzy Silvester
