Cheesy Vegetable Crumble
Delicious, filling vegetarian supper recipe
Prep Time 25 minutes mins
Cook Time 1 hour hr
Course Main Course
Cuisine British
Servings 6
Calories 564 kcal
- 1/4 crown prince or butternut squash peeled and chopped
- 1 large sweet potato peeled and chopped
- 1 large parsnip peeled and chopped
- 2 medium carrots peeled and sliced
- 1 large leek washed and sliced
- 110 g gruyere cheese thinly sliced
- 25 g butter
- 1 onion peeled and finely chopped
- 40 g plain flour
- 570 ml milk
- 1 tablespoon wholegrain mustard
- 110 g wholemeal plain flour
- 110 g oats
- 85 g butter
- 50 g chopped nuts
- 1 teaspoon mixed herbs
- 25 g Parmesan or vegetarian equivalent
Place the carrots, squash, parsnip and sweet potato pieces in a steamer, and steam for 10 minutes (or boil in a large saucepan)
Add the leek and steam until all l the vegetables are just soft (another 5 or so minutes)
Pre heat the oven to 180 degrees C
Make the Sauce
Melt the butter in a medium saucepan
Add the onions and cook gently for about 10 minutes
Add the flour and stir well to mix
Add the milk slowly stirring all the time
Add the mustard and stir well to mix in
Set to one side
Make the Crumble
Put the oats and the flour in a bowl and mix well
Add the mixed herbs
Rub the butter into the flour, using your fingers
Stir in the nuts
Stir in the parmesan cheese (or equivalent)
Make up the Cheesy Vegetable Crumble
Place about half the vegetables in the bottom of the casserole
Place slices of gruyere cheese over the top
Add the remaining vegetables
Pour the sauce over the vegetables
Distribute the crumble, evenly on top
Bake in the oven for about 60 minutes
Do vary the vegetables to fit with what you have in the cupboards
Use cheddar or other cheese if you don't have gruyere or parmesan
Keyword vegetarian supper