Baked Vegetable Crumble
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Vegetable Filling
- 3 tablespoons Smart Balance light butter spread
- 2 garlic cloves, crushed
- 1 large leek, sliced
- 1⁄2 cup potato, diced
- 3⁄4 cup carrot, diced
- 3⁄4 cup parsnip, diced
- 1 cup small broccoli floret
- 3 tomatoes, cut into eighths
- 3 tablespoons whole wheat flour
- 1⁄2 cup low-fat milk
- 3⁄4 cup vegetable stock
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
-
Crumble Topping
- 3⁄4 cup whole wheat flour
- 6 tablespoons Smart Balance light butter spread
- 3⁄4 cup grated cheddar cheese or 3/4 cup soy cheese
- 1⁄4 cup walnuts, finely chopped
- 1⁄3 cup almonds, ground
- 1 tablespoon fresh thyme, chopped
directions
- To make the filling, melt the butter in a large pan over low heat.
- Add the garlic and leek, and cook, stirring, for 4 minutes until softened.
- Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
- Stir in the flour and cook for 1 minute.
- Remove from the heat and gradually stir in the milk and stock.
- Return to the heat and cook, stirring, until thickened.
- Add the herbs and seasoning.
- Simmer for 20 minutes.
- Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
- Add the cheese, walnuts, almonds, and thyme and mix well.
- Preheat the oven to 400 degrees F.
- Remove the vegetable mixture from the heat and transfer to an ovenproof dish.
- Spoon the crumble over the top and press down gently.
- Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
- Serve hot.
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RECIPE SUBMITTED BY
StrikingEyes00
Pequannock, 70
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