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Winter vegetable crumble

This is a great recipe for using up old winter vegetables, and could of course be adapted for summer ones too!  Use whatever seasonal vegetables you have in your fridge or veg box, and the quantities are very approximate - as much as looks right.  The crumble topping freezes well and defrosts quickly, so the amounts I have written below will do more than is needed for one crumble.  I sometimes use the savoury crumble to top over my Chicken, sweetcorn and pea recipe.  

For the winter vegetables:
  • a large splash olive oil
  • half onion, chopped fine
  • 2 carrots, scrubbed well and diced
  • 2 parsnips, peeled and diced
  • half kohlrabi, peeled and diced
  • 1 cup shredded cabbage
  • 1 leek, sliced not too fine
  • a large knob butter
  • 1-2 tbsp plain flour
  • half - one pint vegetable stock (roughly - you may need more or slightly less)

For the savoury crumble:
  • 200g plain flour
  • 100g butter, room temperature, cut into small pieces
  • 80g grated cheddar cheese
  • sprinkle of cayenne if desired
  1. Fry the onion in the olive oil and saute gently till a little golden. Add the vegetables, coat well, and allow to cook a little without burning.    
  2. Add the butter and allow to melt.  Take off the heat and add in the flour.  Stir well.  
  3. Back on a gentle heat, add half the stock little by little, stirring well all the time so there is a sauce around the vegetables. Do not add too much liquid too quickly!  Let the vegetables simmer away in the stock, and let the stock reduce. Keep an eye on it, and add more of the stock as you need it, continuing to bubble it away.  You may not need all the stock, or you may need a little more water, so just adjust the amount according to how thick you want the vegetable mixture. You want enough moisture so it does not dry out, but not so moist that it makes the crumble soggy.  
  4. Season as desired and transfer into an oven proof dish.  
  5. Place the flour in a large bowl, add the butter and gently rub it into the flour with your fingertips until it looks a little like breadcrumbs.
  6. Add the grated cheese and stir in well, being careful not to make it pasty.  Add a sprinkle of cayenne if desired
  7. Sprinkle what you need over the vegetables.  The proportion of crumble to filling should be entirely as you fancy it.  If you have made too much, freeze what you have left over.  
  8. Place in a hot oven for about 30-45 minutes, until the crumble is brown and the liquid is beginning to bubble over.  
  9. Serve to a very satisfied family.