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Autumn vegetable crumble

Vegetable crumble

PT1H

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
  • 2 tsp oil
  • 1 white onion, chopped
  • 1 stick of celery, chopped
  • 1 garlic clove, chopped
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
  • 50g of cheddar, grated
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

Ingredients

Metric

Imperial

  • Crumble

  • White sauce

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    Vegetable crumble

     
     

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