SAGA — Doing things properly

Vegetable crumble

This hearty vegetarian dish is a breeze once the vegetables have been prepared, even the meat eaters will be impressed

Cooking Time

20 minutes

Serves

Four - Six

2 carrots - scraped and sliced

4 sticks celery - washed and sliced

4 medium leeks - trimmed, washed and sliced

2 tablespoons oil

2 tablespoons whole meal flour

1 clove garlic - crushed

1 400g (14oz) can chopped tomatoes

1 400g (14oz) can butter beans rinsed under cold tap

1 teaspoon yeast extract

Half teaspoon mixed herbs

Salt and pepper to season

50 g (2oz) margarine

50 g (2oz) medium porridge oats

25 g (1oz) sesame seeds

25 g (1oz) chopped nuts

50 g (2oz) strong Cheddar cheese - grated

1. Steam the vegetables; cook them in boiling water or in a microwave until they are just tender. Drain them well.

2. Meanwhile heat the oil in a large pan and stir in the flour. Add the garlic and the tomatoes, butter beans, yeast extract and herbs and stir well together. Gently stir in the cooked fresh vegetables. Check for seasoning and add salt if required and freshly ground black pepper.

3. Place mixture in an oven-proof dish

4. To make the topping, melt the margarine, stir in the oats, sesame seeds and nuts and about two thirds of the cheese.

5. Sprinkle the topping over the vegetables and sprinkle the remaining cheese over the top. Bake for 20 minutes at 375 F (190 C) (gas mark 5) until the cheese has melted and the top is golden brown.

If preferred, not necessarily a health suggestion, short crust or puff pastry can be used for the topping in place of the crumble.

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Information on this site is for interest only and is not a substitute for professional medical advice. You should consult your own doctor about any specific health concerns.

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