Vegetable Crumble Recipes

VEGETABLE CRUMBLE

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.

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.

VERY VEGGIE CRUMBLE

Steps:

• Heat broiler to high.
• In large saucepot, bring 4 quarts, salted water to a boil.
• Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
• Transfer vegetables to 7 cup casserole dish.
• Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
• Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

VEGETABLE ROOT CRUMBLE

Steps:

• Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
• Roughly chop the leeks and add them to the boiling water 5 mins later
• Drain veg and place in a baking dish, keep the water and return it to the saucepan
• Crumble stock cubes int the water and boil until reduced by half
• Melt the goats cheese into the water
• When fully melted and combined pour over the vegetables n the dish
• Sprinkle the sweetcorn over the vegetables and leave to cool
• Rub the four and butter together with fingertips
• Grat the cheddar and mix with the flour and butter
• Cover the very with the crumble mixture and spread evenly
• Place in the oven until golden and melted

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.