Root Vegetable Crumble

 

This is a great winter warmer for vegetarians, think crumble meets savoury. I managed to get 9 portions for $25 that’s less than $2.80 per head. However I thought it would also be a great side dish for a pork cutlet/chop.

 

Ingredients – 9 main course portions

1 Swede, peeled and roughly chopped

1 Leek, cleaned and roughly chopped

¼ Pumpkin, peeled and roughly chopped

2 Parsnip, peeled and roughly chopped

3 Carrots, peeled and roughly chopped

1 Red Onion, peeled and roughly chopped

½ Red Cabbage, roughly chopped

½ Cauliflower, cut to florets

Chicken or vegetable stock to cover the vegetables

80ml Flavoured vinegar like cider

100g Basil

Salt and Pepper

2tblsp Cornflour

 

Crumble

25g Pinenuts

10g Poppy seeds

15g Sunflower Seeds

25g Walnuts

275g Oats

100g Breadcrumbs

75ml Good Quality Olive Oil

 

Method

  • 1. In a large pot add all the vegetables except the basil.

  • 2. Cover with chicken/vegetable stock then season with salt and pepper to taste, also add the vinegar and cook until tender.
  • 3. Meanwhile make the crumble, combine all the ingredients and then toast until it begins to colour. Set aside.

  • 4. Drain the cooked vegetables into the oven tray you are going to put in to oven. Reduce the remaining liquor by ¾’s and then whisk in the cornflour to thicken.
  • 5. You can now add the liquid but you don’t want it swimming so just add enough to cover the bottom by up to an inch.

  • 6. Top with the crumble and bake until golden brown.
  • 7. Sprinkle the basil and serve.