Vegetable Crumble Recipes

ROASTED VEGETABLE CRUMBLE

Steps:

• Pre-heat the oven to 220º.
• In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
• Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
• While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
• Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
• Turn the oven down to 180º.
• Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
• Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
• Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
• Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.

WINTRY VEGETABLE CRUMBLES

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.

VEGETABLE CRUMBLE RECIPE

Steps:

• Set the oven to moderately hot, 190°C (375°F, gas mark 5. To make the filling, pour 600ml (1pt) boiling water into a large pan. Add the root vegetables, bring back to the boil and cook for 5 mins.
• Add the leeks and cook for another 5 mins. Use a draining spoon to take out all the vegetables and transfer them into an oven-proof dish. Add the beans.
• Whisk the bouillon powder into the cooking water and bring to the boil. Mix the cornflour with a tablespoon of water, add to the hot stock and whisk over the heat to thicken the sauce. Season well and pour over the vegetables.
• To make the topping, cut or rub the fat into the flour to a fine crumb stage, then start to bind it together as for making pastry, to form large lumps.
• Spoon the crumble over the vegetables in the dish. Sprinkle with the seeds. Bake for 40 mins until just browning. Serve hot with green vegetables or salad.