Baked Vegetable Crumble

Recipe by StrikingEyes00
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READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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