Recipes
Recipes

Vegetable crumble

A savoury vegetarian crumble that's comforting, warm and delicous ... and a good way to use up veg.

A savoury vegetarian crumble that's comforting, warm and delicous ... and a good way to use up veg.

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(39 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £1.10 per serving

Nutritional Information

Each 348g serving contains

Energy
1952kj
466kcal
23%
Fat
23g
High
32%
Saturates
10g
High
50%
Sugars
9.4g
Low
10%
Salt
1.4g
Med
23%
of your reference intake.
Typical energy values per 100g:
561kj/134kcal

Ingredients

2-3 parsnips, peeled and cubed

1 tbsp sunflower oil

1 small butternut squash, peeled and cubed

1 small onion, chopped

50g butter

25g plain flour

180g bag baby spinach

410g can butter beans, drained and rinsed

1 tbsp chopped fresh thyme

50g porridge oats

50g fresh breadcrumbs

25g sunflower seeds

50g Wensleydale cheese, grated

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. Toss the parsnips in the oil, spread on a baking tray and bake for 20 minutes.
2
Simmer the squash for 10 minutes in water. Drain and reserve 350ml liquid.
3
Cook the onion in half the butter until soft.
4
Stir in the flour and reserved stock and bring to the boil.
5
Wilt the spinach, add to the pan with the beans, parsnips, squash and thyme. Transfer to an ovenproof dish.
6
Rub the rest of the butter into the oats. Mix with the crumbs, seeds and cheese. Sprinkle on top and cook for 20 minutes.