57 lines
2.5 KiB
Markdown
57 lines
2.5 KiB
Markdown
# Winter Vegetable Crumble
|
|
|
|
Recipe yields 4 servings
|
|
|
|
### Ingredients
|
|
* 500 milliliters cider
|
|
* 200 milliliters vegetable stock
|
|
* 1 teaspoons brown sugar
|
|
* 2 pieces carrots, peeled and sliced
|
|
* 2 pieces parsnips, peeled and sliced
|
|
* 2 sticks celery, chopped
|
|
* 1 heads broccoli, cut into florets
|
|
* 1 pieces cauliflower, cut into florets
|
|
* 25 grams butter
|
|
* 1 pieces onion, finely chopped
|
|
* 15 grams plain flour
|
|
* 4 pieces tomatoes, peeled and chopped
|
|
* 1 pieces 400g cans of chopped tomatoes
|
|
* 200 grams black-eye beans, cooked
|
|
* 200 grams butter beans, cooked
|
|
* 200 grams haricot beans, cooked
|
|
* 1 bunches parsley, chopped
|
|
* salt
|
|
* pepper
|
|
* 75 grams butter
|
|
* 100 grams wholemeal flour
|
|
* 50 grams rolled oats
|
|
* 100 grams strong cheddar cheese, grated
|
|
* 0.5 teaspoons salt
|
|
|
|
### Directions
|
|
|
|
Combine the cider, vegetable stock, sugar and a good pinch of salt and cook the carrots, parsnips and celery until tender (10-15 minutes). Lift out of the stock with a slotted spoon and set aside.
|
|
|
|
Bring the stock back to the boil and add the broccoli and cauliflower. Cook for 5-10 minutes, then lift out of the stock and set aside with the carrots and parsnips, reserving the cooking liquor.
|
|
|
|
Melt the butter and cook the onion gently, without colouring. Sprinkle in the flour and cook for 2-3 minutes, stirring well. Gradually add the cooking liquor, stirring until smooth after each addition. Bring to a boil and simmer gently until the sauce thickens.
|
|
|
|
Pour the sauce over the vegetables, add the cooked beans and tomatoes, sprinkle over the parsley and stir gently to combine. Season to taste, then spoon into a shallow oven-proof dish.
|
|
|
|
To make the crumble topping, rub the butter into the flour until it resembles fine breadcrumbs, then stir in the salt, oats, and cheese.
|
|
|
|
Sprinkle the topping evenly over the vegetables, transfer to a pre-heated 200℃ oven and cook until golden, 30-35 minutes.
|
|
|
|
Notes:
|
|
|
|
This is a flexible dish, and any of the vegetables may be mixed and matched depending on what you have to hand. Turnips and swedes work well, so it's a great way to use up a surplus of root vegetables.
|
|
|
|
If you are using dried beans, follow the soaking and cooking instructions on the packet - you may need to soak overninght and cook for 1 1/2 to 2 hours, so this is something to prepare ahead. Of course, ready-cooked beans from a tin are fine, but rinse them well to get rid of the salt/sugar solution they might be packed in.
|
|
|
|
|
|
|
|
### Meta
|
|
author: Vegetarian Cooking (Parragon)
|
|
|
|
tags: Vegetables, Main Dishes
|
|
|