Root Vegetable and Nut Crumble


Root Vegetable and Nut Crumble

Prep Time ~ 40 mins Cooking Time ~ 75 mins
Approx Cost ~ £6 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tips ~ A fabulous dish which can be enjoyed by meat eaters and vegetarians alike.


175g / 6oz peeled potatoes

175g / 6oz peeled carrots

175g / 6oz peeled parsnips

175g / 6oz peeled butternut squash

175g / 6oz peeled swede

25g / 1oz butter

2 leeks, cleaned and thickly sliced

50g / 2oz wholemeal flour

300ml / 10floz vegetable stock

150ml / 5floz milk

1 x 200g / 7oz can chopped tomatoes

Small bunch parsley (approx. 10g) fresh parsley, chopped

Salt and pepper

For the crumble topping:

175g / 6oz plain wholemeal flour

100g / 4oz butter

100g / 4oz Cheddar cheese, grated

75g / 3oz mixed shelled nuts (Brazils, almonds, cashews) coarsely chopped

1 tablespoon each sunflower and sesame seeds


  • Cut all the prepared root vegetables into 2.5cm / 1 inch chunks.
  • Melt the butter in a large saucepan, add the prepared root vegetables, cover and cook gently for 10 minutes.
  • Add the leeks and cook for a further 4 minutes, until tender.
  • Stir in the flour and cook for 1 minute.
  • Gradually stir in the stock, milk and chopped tomatoes. Cover and simmer for 10 minutes until the vegetables are just tender. Stir in the parsley and season to taste.
  • Pre-heat the oven to 190C / Gas mark 5.
  • For the topping, place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the nuts, cheese and seeds and pulse briefly to mix.
  • Spoon the vegetable mixture into a 2.25litre / 4 pint shallow ovenproof dish and spoon over the topping.
  • Bake in the preheated oven for 30 minutes or until golden and bubbling.