Veggie Crumble
This wholesome vegetable crumble is a delightful combination of your favorite mixed vegetables, flavorful gravy, and a crisp, cheesy crumble topping. Assemble this dish with your little helpers for a fun and delicious family meal that is sure to warm hearts and bellies alike.
— Constant Cookbook
Ingredients
- About 600g/1lb 5oz mixed vegetables that you like, such as
- carrot
- parsnip
- squash
- potato
- sweet potato
- spring onion
- leek
- mushroom
- pepper
- kale
- (frozen or fresh) peas
- (frozen or fresh) sweetcorn
- 100g/3½oz leftover roast chickenham
- 1 x 400g/14oz beans
- 200g/7oz plain or wholemeal flour
- 100g/3½oz butter
- 50g/1¾oz grated cheese
- handful of porridge oats
- freshly ground black pepper
- 2 tbsp sunflower or pumpkin seeds
- 2 tbsp butter
- 1 garlic
- 2 tbsp plain flour
- 400ml/14fl oz milk or vegetable stock
- pinch salt
- handful grated cheese
Instructions
- Adultâs job: Preheat the oven to 200C/400F/Gas 6.
- Kidâs job: Chop or slice all of the vegetables into roughly equally sized pieces and set aside.
- Kidâs job: For the crumble, put the flour into a mixing bowl. Chop the butter into little lumps and add it to the flour. Using your fingers rub the flour and butter together. Keep going until it looks like breadcrumbs (a few lumps are ok!). Stir in the oats, cheese, pepper and seeds (if using). Set aside.
- Adultâs job: Meanwhile, heat a large saucepan and melt the butter until it bubbles slightly. Add the garlic and stir for a minute. Add the flour and stir well for another minute. The butter and flour will thicken and change colour slightly. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken up and not be lumpy. If it is you will need to mix it really fast to get rid of any lumps.
- Kidâs job: Taste your sauce. (Careful - itâs hot.) You may want to add some salt and pepper, grated cheese or just a squeeze of lemon juice.
- Adultâs job: Add the chopped fresh vegetables (but not any frozen ones) to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and any of the optional extras like cooked meat or tinned beans and stir through.
- Adultâs job: Pour the saucy vegetables into a 20cm/8in square baking dish and let it cool slightly.
- Kidâs job: Sprinkle the crumble all over the top of the vegetables. You should cover all of them up and have a nice thick crumble topping.
- Adultâs job: Place the dish onto a baking tray (to catch any spills) and bake in the oven for 30-40 minutes or until the crumble is golden-brown all over.
- Adultâs job: Remove the crumble from the oven and leave to cool slightly before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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