Friday, 26 March 2010

Winter Vegetable Crumble

This is based on a recipe I found in an anonymous vegetarian cookery book; I have been making it for more than a decade. The original recipe calls for carrots, parsnips, celery, onion, tomatoes, broccoli, cauliflower, and black-eye beans. Don't worry if you don't have all the ingredients (or don't like some of them), the recipe works well with most root vegetables. You can omit the cauliflower or broccoli or - as I did today - substitute romanesco. Diced turnips or swede work well, and fennel adds an interesting twist.

The vegetables are cooked in cider and the cooking liquor thickened with a roux to make a sauce. Chopped fresh parsley and chopped tomatoes (fresh or tinned will do) are stirred through, then the lot is topped with a cheesy, oaty crumble and baked in the oven.

The crumble can be served on its own, with a green salad on the side, or - for a hearty supper - with roast potatoes and a steamed leafy green. It makes a great vegetarian main course, and is a fantastic way to use up any vegbox leftovers.

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