Using wonderful, in-season vegetables as a base, this Winter Vegetable Crumble is an ideal family dish for January evenings. It's simple to prepare,
easy to eat and light on the stomach, yet will leave you feeling satisfied.
Winter Vegetable Crumble
- 1 Large Onion finely chopped
- 1 Clove Garlic - crushed
- 2 Sticks Celery
- 350g (Diced) Parsnips
- 400g (Diced) Carrots
- 400g (Diced) Swede
- 250ml water or vegetable stock
- 125g Butter or Margarine
- Salt & freshly ground black pepper to taste
Preparation
- Preheat oven to 180C
- Heat the butter in a medium saucepan
- Add the onions celery and garlic and sauté for 1-2 minutes to soften.
- Stir in the rest of the vegetables and sweat for 10 minutes
- Pour in the water or stock and bring to the boil. Reduce the heat and simmer for 10-12 minutes or until al dente.
- Remove the vegetables from the heat, drain of most of the stock and place in a deep
oven-proof dish and season.
- Scatter the crumble topping over the vegetables and bake in the oven for 20-30 minutes
For the crumble topping
- 175g Plain flour
- 50g grated Parmesan Cheese
- 100g Butter or Margarine
- 2 Tablespoons Parsley finely chopped
While the vegetables are simmering prepare the crumble topping in a large bowl. Rub the butter with the flour until it resembles breadcrumbs. Add the grated parmesan and parsley and stir.
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