Vegetable crumble
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.
Ingredients
- 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
- 1 white onion , chopped
- 1 stick of celery , chopped
- 1 garlic clove , chopped
- 2 tsp oil
- 50g of butter
- 50g of plain flour
- 500ml of milk
- 1 vegetable stock cube
- 50g of cheddar , grated, plus extra for topping
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
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
Discover more:
Go to Comments
Vegetable crumble
