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Home Thai With Chicken

Winter Vegetable Crumble Recipe

Ingredients

How to make it

  • Combine the cider, vegetable stock, sugar and a good pinch of salt and cook the carrots, parsnips and celery until tender (10-15 minutes). Lift out of the stock with a slotted spoon and set aside.
  • Bring the stock back to the boil and add the broccoli and cauliflower. Cook for 5-10 minutes, then lift out of the stock and set aside with the carrots and parsnips, reserving the cooking liquor.
  • Melt the butter and cook the onion gently, without colouring. Sprinkle in the flour and cook for 2-3 minutes, stirring well. Gradually add the cooking liquor, stirring until smooth after each addition. Bring to a boil and simmer gently until the sauce thickens.
  • Pour the sauce over the vegetables, add the cooked beans and tomatoes, sprinkle over the parsley and stir gently to combine. Season to taste, then spoon into a shallow oven-proof dish.
  • To make the crumble topping, rub the butter into the flour until it resembles fine breadcrumbs, then stir in the salt, oats, and cheese.
  • Sprinkle the topping evenly over the vegetables, transfer to a pre-heated 200℃ oven and cook until golden, 30-35 minutes.
  • Notes: This is a flexible dish, and any of the vegetables may be mixed and matched depending on what you have to hand. Turnips and swedes work well, so it's a great way to use up a surplus of root vegetables. If you are using dried beans, follow the soaking and cooking instructions on the packet - you may need to soak overninght and cook for 1 1/2 to 2 hours, so this is something to prepare ahead. Of course, ready-cooked beans from a tin are fine, but rinse them well to get rid of the salt/sugar solution they might be packed in.

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The Cook

raym Cambridge, GB

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