Vegetable crumble

Vegetable crumble

A savoury vegetarian crumble that's comforting, warm and delicous ... and a good way to use up veg.

By , 21 September 2015
Vegetable crumble
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 348g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1951KJ 466KCAL
of your reference intake.
Typical energy values per 100g: 561kJ/134kcal.
  • 2-3 parsnips, peeled and cubed
  • 1 tbsp sunflower oil
  • 1 small butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 50g butter
  • 25g plain flour
  • 180g bag baby spinach
  • 410g can butter beans, drained and rinsed
  • 1 tbsp chopped fresh thyme
  • 50g porridge oats
  • 50g fresh breadcrumbs
  • 25g sunflower seeds
  • 50g Wensleydale cheese, grated
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Toss the parsnips in the oil, spread on a baking tray and bake for 20 minutes.

  • Simmer the squash for 10 minutes in water. Drain and reserve 350ml liquid.

  • Cook the onion in half the butter until soft.

  • Stir in the flour and reserved stock and bring to the boil.

  • Wilt the spinach, add to the pan with the beans, parsnips, squash and thyme. Transfer to an ovenproof dish.

  • Rub the rest of the butter into the oats. Mix with the crumbs, seeds and cheese. Sprinkle on top and cook for 20 minutes.