Vegetable Crumble

  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m


  • root vegetables (potatoes, squash and sweet potatoes and a leek work well ...)
  • for the crumble: 100g flour
  • 50g oats
  • 100g butter
  • 100g cheese
  • 50g nuts (I used cashew nuts last time, but could be walnuts, hazel nuts, even peanuts!)


Step 1

Chop variety of root veges such as potatoes(normal/sweet), beet roots, pursnips, swedes, carrots, and squashs/pumpkins, (and leeks if you have one) into a bite size

Step 2

saute them and cook through with small amount of water or milk (the quantity very much depend on your selection of veges, some produce lots of water and some not...if it gets too watery, add some flour to absorb it!) untill the veges are tender. You can also improvise with those things to make it to your preferred consistency/taste -bouillon/stock -flour -salt -cream -pepper -herbs etc

Step 3

Move to the baking dish (buttered) and cover with crumbles. Bake about 30min in 200℃ preheated oven till it bubbles and is golden.

Japanese woman born in Japan, currently..

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • roasted vegetable easy and delicious 905

    Roasted Veg’

  • Cheese and Marmite Rolls 575

    Marmite & Cheddar Rolls

  • Sweet & Lemony Easy Carrot Salad 575

    Carrot & Seed Salad

  • CarrotBurgers

    Spicy Carrot Burgers

  • runner beans risotto

    Easy Broad Beans Risotto

Leave a Reply