Veggie Crumble
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Ingredients / Shopping List
100g p. flour
50g margarine
80g cheddar cheese
1 teaspoon poppy seed
30g sunflower seeds
Sea salt
Vegetable mix:
1 small celeriac
Half a butternut squash
2 courgettes
1 leek
50g houmous
Sea salt
Ground black pepper
 
Prep Time:   0:25
Cook Time:   0:25
Serves:   4

Prep to Cook:  Large pan with lid, vegetable knife, chopping board, grater, mixing bowl, tablespoon, 2 forks, teaspoon, colander, deep sided casserole dish for serving

Oven 190 ⁰C or Gas Mark 5
 

 

Prep:   Prepare the vegetables:

Peel the butternut squash and remove the seeds
Chop into big chunks
Trim both ends off the leek and slice into thick slices
Partially peel the courgette and cut into thick slices
Peel the celeriac and cut into slices and then into smaller chuncks
Cook in about 200ml water keeping the lid on firmly
Simmer for around 20 minutes
Drain through a colander to remove all the juices
Stir in the houmous and mix well
Tip into a cooking dish
Prepare the topping:
Rub the margarine into the flour
Grate the cheese
Add the cheese, poppyseed and sunflower seeds to the flour
Mix thoroughly with two forks
Pile over the vegetables and level out slightly
Sprinkle with sea salt
Bake in a hot oven, Gas Mark 4 or electric 190⁰C for 15 – 20 minutes  
 
Check it out !

Mixed vegetables can be cooked in a pressure cooker to save time.  Bring the pressure cooker up to pressure and cook for 8 minutes.  Alternately the vegetables can be cooked the day before and then used in the crumble.  

Cooks Know How: Vegetables such as celeriac and butternut squash are touch and hard when raw.  On cooking they soften and mix together easily.  The leeks and courgettes also become softer and therefore more can be eaten.  The dietary fibre in the vegetables still remains after the cooking process. Calcium, vitamin A, vegetable proteins are also retained making the vegetable assortment very healthy.  The topping provides starchy carbohydrate from the flour and fat from the margarine.  Cheese provides high biological value protein additional to the vegetable proteins in the base. Flavours are enriched by the houmous and the sprinkled sea salt crystals. Textures come from the poppy seed and sunflower seeds. This recipe is a good main course for vegetarians and a great side dish to roast meats, steak or fish.  Peeling, chopping, boiling, rubbing in, grating and baking all combine to produce a worthy dish to use seasonal autumn and winter vegetables.

Next Time

Use other root vegetables such as yellow beetroot along with squash of any sort.  A ratatouille mixture can be used under the crumble topping.  In the crumble you can change the cheese you use, try Parmesan for a special meal.  The texture providing ingredients can also be adapted use walnuts, pecans or pinenuts instead of the seeds.  

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