Chunky Vegetable Crumble
Ingredients
- Onion: 1, sliced
- Garlic: 3 minimum, finely chopped or crushed
- Carrots: 3, cut into 2cm chunks
- Parsnips: 2, cut into 2cm chunks
- Baby turnips: 350g, quartered (Optional. Never been added)
- New potatoes: 5-6, cut into 2cm chunks (Whatever number seems reasonable for the pan size)
- Vegetable stock: 450ml (Use less for a thicker dish (preferred))
- Worcestershire sauce: generous dash
- Tomato purée: 1 tbsp
- Bay leaves: 2 (Optional. Never been added)
- Butter beans: 1 410g tin, drained and rinsed
- Thyme: 1-2 tsp (Optional)
- Salt
- Pepper
- Plain Flour: 85g
- Butter: 30g, diced (Should be cool, not room temp.)
- Mature cheddar cheese: 75g, coarsely grated (Always use more)
- Sunflower seeds: 30g
Method
- Preheat oven to 190°C (375°F, gas mark 5).
- Heat oil in a large saucepan. Add the onion and garlic and cook until soft.
- Add the carrots, parsnips, turnips (if used) and potatoes and cook briefly.
- Stir in the stock, Worcestershire sauce, tomato purée and bay leaves (if used).
- Bring to the boil and simmer for 20 minutes, stirring occasionally.
- Put the flour in a mixing bowl and rub in the butter to make the crumble topping. Sprinkle over 1 1/2 tbsp water and mix with fork to make large crumbs. Stir in the cheese and sunflower seeds.
- Stir the butter beans into the vegetable mixture and cook for further 5-7 minutes or until vegetables are tender.
- Remove the bay leaves (if added).
- Blend, mash or puree approx. 1 ladleful of the vegetable mixture.
- Stir in parsley (if used) and the salt and pepper.
- Pour the mixture into a suitable ovenproof dish.
- Sprinkle the crumble mixture evenly over the top.
- Bake for 20 minutes or until golden brown.
Notes
- Most brands of Worcestershire Sauce contain anchovies and are therefore not vegetarian. There are some that are, however.
- Honey can be added with the carrots for extra sweetness.
Recipe Source: Vegetarian Cookery Bible (2012: Reader's Digest)