Root Vegetable Crumble
Ingredients
1 tsp olive oil
1 onion
60g swede
2 small carrots peeled and chopped
60g parsnip peeled and chopped
1 tsp cornflour
5 tbsp veg stock
3 tbsp milk
60g canned chopped tomatoes
45g porridge oats
45g grated cheese.
- Heat the oil in a saucepan and add the onion. Cook gently for 1-2 mins. Add the root vegetables and cook for a further 4-5 mins.
- Stir in the cornflour to coat the veg, and then pour over the stock, stirring continuously. Add the milk and tomatoes. Bring to the boil, then cover and simmer for 10-12 mins, until vegetables are tender.
- Preheat oven to 180C/Gas 4.
- Make the crumble by mixing the oats with the grated cheese. Spoon the veg mixture into an ovenproof dish and sprinkle the crumble topping over it.
- Bake in the oven for 15-20mins or until golden.
Recipe & Photo submitted by: Jo Wells
