Best Vegetable Crumble Recipes

HARVEST VEGETABLE AND HAZELNUT CRUMBLE

Steps:

• Preheat oven to 400 F,.
• Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
• Place on a large parchment paper-lined baking sheet.
• Roast until vegetables are tender and golden, about 25 minutes.
• Heat 1 tsp oil in a saucepan over medium heat.
• Add onions and cook until softened, about 3 minutes.
• Stir in tomato paste and cook, stirring for one minute.
• Add broth and bring to a boil.
• Boil 2 minutes.
• Remove from heat and whisk in cheese until it melts.
• Add vegetables to cheese sauce and transfer to a greased casserole dish.
• Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
• Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

VEGETABLE CRUMBLE

Steps:

• Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
• Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
• Pour into ovenproof casserole dish.
• Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

HARVEST VEGETABLE & HAZELNUT CRUMBLE

Steps:

• Preheat oven to 400°F meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 minutes.
• Heat 1 teaspoons oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 minute. Add broth and bring to a boil. Boil 2 minutes. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.
• Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble. sprinkle crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

CHICKEN AND VEGETABLE CRUMBLE

Steps:

• Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
• Bring gently to the boil, stirring continuously until the sauce thickens.
• Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
• To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
• Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
• For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
• Good with sprouts and roast potatoes

BAKED VEGETABLE CRUMBLE

Steps:

• To make the filling, melt the butter in a large pan over low heat.
• Add the garlic and leek, and cook, stirring, for 4 minutes until softened.
• Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
• Stir in the flour and cook for 1 minute.
• Remove from the heat and gradually stir in the milk and stock.
• Return to the heat and cook, stirring, until thickened.
• Add the herbs and seasoning.
• Simmer for 20 minutes.
• Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
• Add the cheese, walnuts, almonds, and thyme and mix well.
• Preheat the oven to 400 degrees F.
• Remove the vegetable mixture from the heat and transfer to an ovenproof dish.
• Spoon the crumble over the top and press down gently.
• Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
• Serve hot.

VEGETABLE ROOT CRUMBLE

Steps:

• Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
• Roughly chop the leeks and add them to the boiling water 5 mins later
• Drain veg and place in a baking dish, keep the water and return it to the saucepan
• Crumble stock cubes int the water and boil until reduced by half
• Melt the goats cheese into the water
• When fully melted and combined pour over the vegetables n the dish
• Sprinkle the sweetcorn over the vegetables and leave to cool
• Rub the four and butter together with fingertips
• Grat the cheddar and mix with the flour and butter
• Cover the very with the crumble mixture and spread evenly
• Place in the oven until golden and melted