Veggie Crumble.

I love crumble: plum, apple, rhubarb, you name it I’ll give it a go. Vegetable crumble though, had not registered on my radar until recently and, boy, am I glad the it did!

This was such a good shout to help get over the mid-week hump, plus it’s not far from a chop and bake jobby. Although, you do need to leave a good hour for baking – a bit of forward thinking resulted in us indulging in a goats cheese and chutney amuse-bouche, which admittedly did turn into more of a starter…

A scrummy way to cram in your five a day before bed time and it slipped down a treat for lunch the following day…the dish scrapped out in less than 24hours with no complaints, a success on all counts.

1. Add the veg stock to a pan along with the chopped veg [minus the leeks] and simmer for 10mins. [Don’t worry about the low level of stock to veg]
2. Beat together the creme fraiche, plain flour, whole-grain mustard and dried thyme.
3. Add the creme fraiche mixture to the pan of veg and stir until the liquid starts to thicken.
4. Take off the heat and stir in the leeks before tipping the veg and sauce into a baking dish.
[…and for the crumble…]
5. Place the butter, flour and almonds into a bowl and roll between your finger tips until the crumble is created.
6. Stir the grated parmesan into the crumble mixture before sprinkling over the veg.
[…and finally.]
7. Place in the oven at 190ºC until the veg is cooked [60mins].

Recipe adapted from here.

Ingredients
200ml Vegetable stock
0.5 Butternut squash [small, peeled, diced]
0.5 Swede [small,peeled, diced]
2 Sweet potatoes [small, peeled, diced]
3 Carrots [peeled, diced]
2 Leeks [small, sliced]
100ml  Crème fraîche
1 tbsp Plain flour
0.5 tbsp mustard [whole-grain]
0.5 tsp Thyme [fresh, ideally]
[…and for the crumble…]
50g Butter  [room temp]
50g Plain flour
100g Parmesan  [grated]
1 handful Almonds [flaked, crushed]

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One response to “Veggie Crumble.

  1. Ooh this sounds tasty (& a bit different)! Hope you’re well!

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