Nutty Vegetables Crumble recipe

Ingredients & Quantities

Topping

• 50g of Margarine
• 150g of Wheatmeal Flour
• 50g of Oats
• 50g of Grated Cheese
• 35g of Chopped Peanuts

Filling

• 20g of Margarine
• 260g of Celery (Diced)
• 235g of Onions (Diced)
• 300g of White Cabbage (Diced)
• 300g of Carrots or Turnips (Diced)
• 35g of Wheatmeal Flour
• 180g of Vegetable Stock
• 80g of Tomato Puree
• 20g of Dried Milk
• 180ml of Water
• 10g of Parsley

Method

1. Topping: Rub the margarine in to the flour, add the oats and stir in the cheese and nuts.
2. Filling: Melt the margarine and cook the celery, onions, cabbage and carrots without colouring until soft.
3. Add the flour and cook for a further 2 minutes.
4. Add the stock, puree, milk, parsley and seasoning and bring to the boil.
5. Put in to a baking tin and cover with topping.
6. Cook at 190C/375F for 20 minutes or until the crumble has browned.