This Vegetable Crumble Bake really does send your senses into culinary heaven also evoking feelings of heartiness and comfort like only a baked dish could. Its easy peasy to make (and you feel a triumphant sense of achievement knowing your family is eating good wholesome food!) Feel free to adapt the recipe to suit vegetables you actually enjoy eating.
Root vegetables work best with this recipe so things like parsnips, carrots, swede, leeks. Also broccoli, onion, garlic (fresh no jars!) mushrooms, sweetcorn chickpea, broad beans, pulses and for extra bulk, chopped sweet potato, although a regular potato is fine! Pop all ingredients into a large pot and bring to boil with a tin of chopped tomatoes, a dollop of tomato puree, a splash of red wine, a sprinkle of ground cumin and some good quality beef/vegetable stock (the liquids should cover the vegetables), sprinkle rosemary, sage and any other mixed herbs you fancy and simmer for 20-25 minutes until thickened. Transfer to a Casserole dish and make the crumble topping. For this savoury crumble, its as you would make a sweet crumble without the sugar so rub together butter and whole wheat flour and spoon the crumble over the vegetables. Bake for 20-25 mins until golden brown and bubbling at the sides.
Would love to hear how you get on..... Enjoy!
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