Name Hot vegetable crumble


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* 15g (1/2 oz) Stork margarine
* 1 onion, peeled and finely chopped
* 1 clove garlic, peeled and crushed
* 450g (1 lb) parsnips or other root vegetables, thickly sliced
* 2 courgettes, thickly sliced
* 1 x 2.5ml spoon (1/2 teaspoon) chilli powder
* 1 x 400g (14 oz) can tomatoes
* 1 x 5ml spoon (1 teaspoon) tomato puree
* 125g (4 oz) mushrooms, wiped and sliced
* 1 x 425g (15 oz) can haricot beans or butter beans, drained and rinsed

* 75g (3 oz) wholemeal flour
* 40g (1 1/2 oz) cheese, grated
* 40g (1 1/2 oz) Stork margarine

OVEN: Pre-heat to fairly hot (190°C, 375°F, Gas No. 5)
SHELF: Middle
1. Melt the Stork in a large saucepan and saute the onion and garlic until soft
2. Add the parsnips and cook for a further 5 minutes. Add the courgettes, chilli powder, tomatoes and tomato puree and mix well together. Cover and simmer gently for 15 minutes.
3. Stir in mushrooms and beans and transfer filling to an ovenproof dish.
4. For the topping, place the flour in a mixing bowl and rub in the Stork until the mixture resembles fine breadcrumbs.
5. Mix in the grated cheese and spoon the topping over the vegetable mixture.
6. Bake in pre-heated oven for 20-25 minutes.

Serves: 4-6
Preparation time: 20 mins
Cooking time: 20 mins

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