Vegetable Crumble Food

WINTRY VEGETABLE CRUMBLES

Wintry vegetable crumbles image

This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Provided by Good Food team

Time 1h30m

Number Of Ingredients 14

Ingredients

400ml vegetable stock
450g celeriac , peeled and diced
3 carrots , peeled and diced
3 small sweet potatoes , peeled and diced
2 leeks , sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves
50g butter , diced
50g plain flour
50g ground almond
50g parmesan , grated
25g flaked almonds

Steps:

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Nutrition Facts : Calories 433 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium

VEGETABLE CRUMBLE

Vegetable Crumble image

This dish can change to fit the seasons and is an ideal way to use up small quantities of different vegetables. Feel free to vary according to your preferences. I do not add the cheese as my children do not eat it.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup asparagus
1 cup broccoli
1 cup carrot
1 cup cauliflower
1 garlic clove
1 onion, sliced
1 tablespoon butter
1/2 cup grated cheese
1 cup zucchini
1 cup mushroom
1 tablespoon olive oil
1 cup raw oats
1 tablespoon sunflower seeds, toasted
1 slice whole wheat bread, made into crumbs
425 g canned tomatoes
1 teaspoon basil

Steps:

Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
Pour into ovenproof casserole dish.
Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

Nutrition Facts : Calories 358.6, Fat 14.4, SaturatedFat 5.2, Cholesterol 16.7, Sodium 375.9, Carbohydrate 46.8, Fiber 9.6, Sugar 8, Protein 15.1

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