Root Veg Crumble

Working with The University of Sheffield

Root Veg Crumble

Season: Winter

When you think of crumble you tend to think of a sweet fruit dish but this vegetable crumble from The Cranks Recipe Book is a delicious savoury recipe and a great way to use up root veg that might have built up from veg box deliveries during winter – the recipe works with any combination of root veg you have to hand.

Ingredients

FOR THE CRUMBLE TOPPING:

100g butter or margarine

175g wholemeal flour

100g cheddar cheese, grated

50g mixed nuts, chopped

2 tbsp sesame seeds

FOR THE VEG BASE

675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc.)

1 large onion

50g butter or margarine

25g wholemeal flour

225g tomatoes

300ml vegetable stock

142ml milk

3 tbsp parsley, chopped

Method

Rub the butter into the flour until the mixture resembles fine crumbs. Add the cheese, nuts and sesame seeds.

Chop the vegetables, then melt the the butter in a large saucepan and sauté the onion until transparent.

Add the prepared vegetables and cook over a gentle heat, stirring occasionally for 10 mins.

Stir in the flour, then add the remaining ingredients. Bring to the boil, reduce heat, cover and simmer for about 15 minutes, until the vegetables are just tender.

Transfer to an oven proof dish. Press the crumble topping over the vegetables and bake in the oven at 190°C for about half an hour, until golden.

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