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.
Ingredients
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
Method
- 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.