Vegetable crumble

Serves 4

There are three different stages to this recipe and although it is time consuming the end result makes it all worthwhile.

For the Vegetables

Ingredients

• 1½ lb cooked vegetables – cauliflower, broccoli, carrots, leeks, onions and peppers work well with this dish.

Method

Prepare vegetables and steam until cooked but not soft and start making the sauce.  Place the vegetables in a large rectangular ovenproof dish or (lasagne dish). 

When draining vegetables keep any stock that is left in the bottom of the pan/steamer.  This will be used in the sauce for thinning and to add extra flavour.

For the Sauce

Ingredients

• 4 oz margarine
• 1 pint milk
• 4 oz plain flour
• 2 oz cheddar cheese (grated)
• Finely chopped fresh parsley (optional)

Method

Melt the margarine in a non stick pan.  Add the flour and mix in.  Cook for a few minutes over a gentle heat without colouring.  Remove from the heat to cool the roux.

Gradually add the milk, a little at a time, until smooth.

Add a little of the vegetable juice or a little more if the sauce is too thick and continue to stir. Add the grated cheese until it has melted and pour the sauce over the vegetables.

For the Crumble

Ingredients

• 4 oz margarine      
• 4 oz porridge oats
• 6 oz wholemeal or plain flour
• Salt and black pepper

Method

Make the crumble by sieving flour, adding salt and pepper and rubbing in margarine.  

Once both ingredients have been mixed together add the porridge oats.  The crumb should shortly resemble a very lumpy crumble mixture.

Put on top of the vegetables and sauce in oven proof dish and bake in a moderately hot oven (gas mark 6-7) for 50 mins to 1 hour.  The crumble topping should be slightly brown in colour and the sauce will have started bubbling around the sides of the dish.