Vegetable crumble

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Nathan Outlaw's easy vegetable crumble recipe is incredibly adaptable, and could suit any seasonal vegetables, such as courgettes, leeks, broccoli or cauliflower. With a creamy cheese sauce and crunchy topping, it makes a wonderfully warming vegetarian meal.

First published in 2015

Ingredients

Metric

Imperial

  • 620g of carrots, sweet potatoes and parsnips, or any mix of vegetables of your choice

Crumble

  • 50g of butter
  • 100g of plain flour
  • 1 pinch of salt
  • 30g of porridge oats
  • 75g of cheddar, grated
  • 3 tbsp of mixed seeds, or mixed chopped nuts

White sauce

Method

1
Using fingertips, rub together the flour, salt and butter for the crumble. Once it comes together as a sandy rubble, mix in the porridge oats, grated cheese and seeds or nuts
  • 50g of butter
  • 100g of plain flour
  • 1 pinch of salt
  • 30g of porridge oats
  • 75g of cheddar, grated
  • 3 tbsp of mixed seeds, or mixed chopped nuts
2
Chop all the vegetables to a similar size, then add to a pan of boiling water. Parboil until just tender (the time this takes will depend on the mix of vegetables used) then drain and distribute between four ovenproof dishes
  • 620g of carrots, sweet potatoes and parsnips, or any mix of vegetables of your choice
3
Preheat the oven to 180°C/gas mark 4
4
Add the oil to a pan and soften the onion, celery and garlic for the white sauce. They should be soft, but not coloured
5
Stir in the butter until melted, then add the flour and milk, stirring continuously to make a smooth sauce. Allow the sauce to come to the boil, then crumble in the stock cube
  • 50g of butter
  • 50g of plain flour
  • 500ml of milk
  • 1 vegetable stock cube
6
Add in the 50g of grated cheddar and cook for a further 2 minutes until the sauce is thick and thoroughly combined
7
Pour the white sauce over the vegetables in the dishes, making sure that all the vegetables are covered
8
Sprinkle over the crumble mix without pushing down into the sauce. Top with a little extra grated cheese and bake in the oven for 35–40 minutes until the top is golden and crisp

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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