Vegetable Crumble
Vegetable crumble
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Ingredients
Filling:
750g of seasonal vegetables
such as 2 carrots, a piece of
broccoli, ½ green pepper,
½ red pepper, I courgette,
2 florets of cauliflower
Sauce:
Crumble topping:
400ml milk
100g (wholemeal) plain
flour
40g plain flour
25g porridge oats
40g butter
50g low fat soft cheese
Pinch mustard powder
20g polyunsaturated
½ red onion (optional)
margarine or butter
50g Cheddar cheese
50g Cheddar cheese
Makes a crumble for 4 or
4 individual crumbles.
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Equipment
•For the vegetables and sauce:
•2 Plates (to use in the microwave and large
enough to hold all the vegetables)
•Colander
•Small saucepan
•Pan stand
•Grater
•Plate
•Chopping board
•Kitchen scissors
•Whisk (not shown)
•Vegetable knife
•Measuring spoons
•Wooden spoon
•Spatula
•Measuring jug
•For the crumble:
•Mixing bowl
•Measuring spoons
•Round bladed knife
•Baking sheet (not shown)
•1.5 litre ovenproof dish or 4 individual
•Oven gloves
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Prepare the vegetables
1. Preheat the oven to 190 C,
Gas Mark 5.
1. Remove the seeds from the red
and the green pepper.
3. Place the cut side of the
pepper down onto the board
and slice into 2 or 3 strips.
4. Cut each strip into chunks.
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Prepare the cauliflower
and the broccoli
5. Pull off the florets from the
larger cauliflower pieces.
Repeat for the broccoli.
6. Cut the stalks of any large
pieces of either vegetable in
half or pull apart.
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Prepare the carrots and courgette
7. Top and tail and peel the carrot.
8. Cut into thick diagonal slices.
9. Cut both ends off the courgette and slice into thick
slices.
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Steam the vegetables
10. Arrange all the vegetables
on the large microwaveable
plate, as shown.
11. Add 50ml of water from the
measured amount onto the plate. Cover
with another plate or lid. Microwave on
HIGH for 4 - 5 minutes until the
vegetables are slightly softened, test with
the point of the knife.
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Save the liquid
12. Carefully remove the
vegetables from the plate and either
put in 1 dish or divide into individual
dishes.
13. Pour the cooking liquid into a
measuring jug with the milk for the
sauce.
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Slice the onion for the sauce
14. Cut the top off the onion
and remove the skin.
15. Cut in half.
16. Place flat side down and
slice thinly.
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Make the sauce
17. Place the flour, milk
mustard powder, and butter
into the pan.
18. Whisk until the flour disappears.
19. Add the sliced onion.
20. Stir over a medium heat until the
sauce begins to boil and thickens.
21. Turn down the heat and simmer for 2
minutes whilst stirring.
22. Remove from the heat, stir in the
cheese.
23. Pour the sauce over the vegetables
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Make the crumble
24. Put the flour, margarine or
butter and soft cheese in
the mixing bowl.
25. Cut the margarine/butter and
cheese into small pieces.
26. Use your fingertips to rub the butter
and soft cheese into the flour until
it looks like fine breadcrumbs.
27. Stir in the oats and ¾ of the grated
Cheddar cheese.
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Complete and bake
28. Divide the crumble mix
between the 4 dishes of
vegetables and sauce.
29. Sprinkle on the remaining
cheese.
30. Bake for 15 - 20 minutes
until the crumble and cheese
have browned.
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Serve
31. Remove from the oven with
oven gloves.
This crumble can be made as 4
individual dishes or as 1 family
sized crumble.
You could serve the pie with
mashed or boiled potatoes,
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