Vegetable crumble with rosemary nut topping

4 servings

Ingredients

Quantity Ingredient
1 large Onion
50 grams Butter
900 grams Mixed Vegetables; (e.g. Carrots,
; Potatoes, Swede,
; Turnip, Parsnip)
250 grams Tomatoes; (seeded and chopped)
25 grams Wholemeal Flour
150 millilitres Milk
150 millilitres Vegetable Stock
Salt and Pepper
175 grams Wholemeal Flour
50 grams Chopped Mixed Nuts
1 teaspoon Dried Rosemary
75 grams Margarine
100 grams Grated Cheese
50 grams Butter
1 medium Onion; (finely chopped)
2 420 g Chopped Tomato Tins
4 Cloves Garlic
3 tablespoons Tomato Puree
1 Red Pepper; (seeded and finely
; chopped)
2 tablespoons Chopped Parsley
1 Bay Leaf
Salt and Pepper

Directions

TOPPING

TOMATO SAUCE

1. Melt the butter in the bottom of a large casserole. Chop the onion and saut‚ until transparent.

2. Add the rest of the prepared vegetables and turn in the butter. Cover with a lid and cook gently for 10 minutes.

3. Stir in the flour and then add the tomatoes, milk, stock, salt and pepper.

4. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes - or until the vegetables are just tender.

5. Pour the vegetables into an ovenproof dish. For the crumble rub the margarine into the flour until the mixture resembles crumbs.

6. Work in the rosemary, cheese and nuts with a little salt. Scatter the crumble over the vegetables and cooking a preheated oven set at 190ºc / 375ºf / Gas Mark 5 for 30 minutes, or until golden.

Tomato Sauce

7. Melt the butter in a frying pan and fry the onion gently until softened.

8. Add the tomatoes and their juices with the garlic, pepper and the tomato puree.

9. Stir well and simmer for 10 minutes. Add the herbs and season to taste.

10. Simmer for a further 10 - 15 minutes to thicken the sauce. The sauce can be blended down to make a smoother finished result. The sauce can also be simmered for longer to make it thicker.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.

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