Jan 27, 2011

Vegetable Crumble

Crumble topping

100g Butter or margarine
175g flour
100g Cheese, grated
50g Mixed nuts, chopped

Base 1kg Mixed root vegetables (parsnip, swede, potato, sweet potato, carrot, pumpkin, leek etc.)

Large onion 150g Butter or margarine 25g flour 225g Tomatoes (8 oz tin) 300ml Vegetable stock 100ml Milk Salt & pepper to taste

Rub the butter into the flour until the mixture resembles fine crumbs or pulse in kitchen mixer.
Add the cheese and nuts.

Chop the vegetables, then melt the butter in a large saucepan and sauté the onion until transparent.

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

Stir in the flour, then add the remaining ingredients.

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

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.

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