An amazing and versatile savoury crumble recipe for a quick and filling dinner. A perfect option to use up any veggies in your fridge.
Method
Prepare the vegetables by washing and peeling, if necessary, then cutting them into 1-2 cm chunks.
Heat the oil and butter in a large pan.
Add the onion and other root vegetables, stir and fry over low heat for a few minutes (until they start to soften up).
Prepare and chop the vegetables while the root vegetables are softening in the pan.
Then add them to the pan and stir for another few minutes.
Pour in the hot stock, stir well and bring up to the boil. The vegetables will now have a thick sauce around them.
Lower the heat, cover the pan and simmer until the all vegetables are cooked – approx. 20 minutes – adding more hot water if necessary.
Stir in the gravy granules to dissolve them in the mix.
(or if using flour stir in the flour so that all the vegetables are coated).
Remove the pan from the heat and stir in the herbs.
Taste and adjust seasoning if necessary.
Place on one side while you make the crumble topping.
Set the oven to gas 6/200°C/400°F.
Mix flour and oats together in a bowl.
Cut the butter into chunks and rub it into the flour with your fingertips.
When it looks like breadcrumbs add nuts and/or seeds plus seasoning and herbs to taste, and stir well.
Add in grated cheese, if using.
Put the vegetables into a suitable shallow oven dish (e.g. a roasting tin or pyrex dish) and cover with the crumble mixture.
Bake in the oven for 20 minutes, or until the top is slightly browned.
Ingredients
Prep time: 10 minutes
Cook time: 40 minutes
1 kg of root vegetables
(onion, carrot, swede, parsnip, turnip, sweet potato, celery – or whatever root veg is available)
1 tbsp of olive oil
1 tbsp of butter (or vegan butter)
400g of soft vegetables
(cabbage, leek, courgette, frozen peas, cauliflower, broccoli florets, mushrooms – again, whatever is available)
300ml hot stock
(use 1 stock cube or 1 teaspoon bouillon powder)
1 tbsp of gravy granules
(otherwise 1 tbsp of plain flour)
1 tbsp mixed herbs (fresh or dry)
Salt and pepper
For the crumble topping:
100g plain flour
70g oats
110g butter (or vegan butter)
1 tsp mixed herbs
Optional:
A large handful of roughly chopped nuts
2 tbsp of mixed seeds
(pumpkin, sesame and sunflower)
110g grated cheese
