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Vegetable Crumble

Photo of Vegetable Crumble


50g margarine
1 large onion
675g mixed root vegetables (e.g. parsnip, carrot, swede, potato)
225g tomatoes
25g wholemeal flour
300ml veg. stock
142ml milk
3 tbsp chopped parsley


100g margarine
175g wholemeal flour
100g grated cheese
50g chopped, mixed nuts

Serves 4-6

1. Preheat the oven to 190°C/ 375°F/Gas Mark 5.

2. Place all the topping ingredients into a food processor and blitz for a few seconds until it resembles crumbs. Or, rub the butter into the flour until it resembles fine crumbs and then mix in the cheese and nuts.

3. Chop the vegetables then melt the margarine in a large saucepan and saute the onion until transparent.

4. Add the prepared root vegetables and cook gently, stirring occasionally, for about 10 minutes.

5. Stir in the flour, then the remaining ingredients.

6. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes.

7. Transfer to a shallow ovenproof dish. Press the topping over the vegetable mixture and bake in the oven for about 30 minutes until golden brown.

Vegetable crumble topping freezes really well, so why not make a batch for when you want to make this in a hurry.

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