Vegetable crumble

If you’ve lots of fruit (and already have enough chutney to see you through the winter), then the obvious choice is a fruit crumble.

If you’ve lots of vegetables, then in a similar manner, vegetable crumble is an easy way of using them up!  While a strange concept to get your head around, savoury crumble is like a super-saucy, tasty pie with absolutely no risk of a soggy bottom. Perfect on a stormy night to warm you up!

If you have vegetables that are looking past their best, but no need to have dinner immediately, you can also cook the vegetables first and keep them in the fridge for a few days before adding the crumble mix to the top and cooking in the oven.

crumble

(Serves 4-6)

600g-1kg mixed veg (for example: parsnip, carrot, leek, potato, peas, squash, sweet potato, spring onion, mushroom, kale, sweetcorn, etc)

sauce
2 tbsp butter
1 garlic clove, crushed
2 tbsp plain flour
300ml milk
300ml vegetable stock
Pinch salt
Handful grated cheese

crumble
250g plain/wholemeal flour
125g butter, softened
75g grated cheese
Handful porridge oats
Black pepper
2 tbsp sunflower or pumpkin seeds

  1. Dice all the vegetables
  2. In a large saucepan, melt the butter until bubbling. Add the garlic and stir for a minute. Add the flour and stir well for another minute. Gradually add the milk then the stock a little at a time, stirring well as you pour to get rid of any lumps, until the sauce is nice and thick. Taste and season then add the grated cheese.
  3. Add the chopped fresh vegetables to the sauce and cook gently for 10 minutes, stirring often. Stir in any frozen vegetables then pour into a 25cm square baking dish. (At this stage, you can refrigerate for a  couple of days.)
  4. Put the flour into a mixing bowl. Chop the butter into lumps and add to the flour. Rub the flour and butter in until it looks like breadcrumbs. Stir in the other crumble ingredients.
  5. Sprinkle the crumble mix over the vegetables and bake for 40-45 minutes at 200oC – leave to cool slightly  before serving.