Monday, 22 April 2013

Vegetable Crumble

I have lots of vegetables to use up and this makes a scrummy mid week dinner - OK I know it's Monday but it works especially well on Mondays ;-)

Vegetable Crumble

2 red or white onions, sliced
400g sweet potatoes, diced
2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoons thyme
2 courgettes, sliced
100g mushrooms, sliced
Tin of tomatoes

75g flour
25g butter
40g breadcrumbs
40g cheese, grated

You can also add 50g of nuts and/or seeds.  You can also substitute any of the vegetables, carrots, beetroot, parsnip and bell peppers work well too.

To make the topping extra crunchy you can also scatter over a bag of crushed potato crisps!

Saute all the veggies (except the tomatoes) and the garlic in a large pan in the olive oil for about ten minutes, until they are soft.  Then add half thyme and all of the tomatoes.

Tip into a large casserole dish.

In a separate bowl rub the butter into the flour, then sprinkle in 1 tablespoon cold water and mix together, stir in the breadcrumbs, cheese, remaining thyme and the nuts and seeds if using them.

Sprinkle the crumble mixture over the vegetables, then sprinkle over the crushed crisps is using.

Bake in the oven for about 20 minutes.

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