Baked Vegetable Crumble Recipes

Steps:

• Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
• Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
• Pour into ovenproof casserole dish.
• Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

Steps:

• Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
• Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
• For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
• To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Steps:

• 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.