The lovely Hilary was one of our dear vegetarian friends at university. She was always a welcome presence at our house in final year, constantly bringing delicious cakes round to alleviate the horrors of dissertation writing – something we miss very much! This is the latest in a line of absolutely wonderful dishes from her. Crumble’s such a warming food during winter- why not try this savoury version, complete with the added comforting deliciousness of cheese and root vegetables?
For the crumble topping:
4oz (100g) butter or margarine
6oz (175g) wholemeal flour
4oz (100g) cheddar cheese,grated
2oz (50g) mixed nuts, chopped (use more seeds if you don’t like nuts)
2tbsp seeds (sesame, sunflower and/or pumpkin seeds)
For the filling:
1 1/2 lb (675g) mixed root vegetables (parsnip,swede,turnip,potato,carrot,etc)
1 large onion
1-2 cloves of garlic, crushed
2oz (50g) butter or margarine
1oz (25g) wholemeal flour
8oz (225g) tinned tomatoes
1/2 pint (275ml) vegetable stock
1/4 pt (150ml) milk
3 tbsp fresh parsley, chopped
Black pepper, to taste
- Rub the butter into the flour until the mixture resembles fine crumbs (or whizz together in a food processor). Add the cheese, nuts and seeds and set aside.
- Chop the vegetables into small cubes. Melt the butter in a large saucepan and saute the onion until transparent. Add the prepared vegetables and cook over a gentle heat, stirring occasionally, for 10 minutes.
- Stir in the flour and cook for a minute, then add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer for about 15 minutes, until the vegetables are just tender.
- Transfer to an oven proof dish. Press the crumble topping over the vegetables and bake in the oven at 190C/Gas 5 for about 1/2 hour, until golden.