Baked Vegetable Crumble
Ingredients
- Vegetable Filling ⓘ
- 3 tablespoons Smart Balance light butter spread ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 large leek, sliced ⓘ
- 1/2 cup potato, diced ⓘ
- 3/4 cup carrot, diced ⓘ
- 3/4 cup parsnip, diced ⓘ
- 1 cup small broccoli floret
- 3 tomatoes, cut into eighths
- 3 tablespoons whole wheat flour ⓘ
- 1/2 cup low-fat milk
- 3/4 cup vegetable stock ⓘ
- 1 tablespoon fresh parsley, chopped ⓘ
- 1 tablespoon fresh thyme, chopped
- Crumble Topping ⓘ
- 3/4 cup whole wheat flour ⓘ
Instructions
- To make the filling, melt the butter in a large pan over low heat.
- Add the garlic and leek, and cook, stirring, for 4 minutes until softened.
- Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
- Stir in the flour and cook for 1 minute.
- Remove from the heat and gradually stir in the milk and stock.
- Return to the heat and cook, stirring, until thickened.
- Add the herbs and seasoning.
- Simmer for 20 minutes.
- Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
- Add the cheese, walnuts, almonds, and thyme and mix well.
- Preheat the oven to 400 degrees F.
- Remove the vegetable mixture from the heat and transfer to an ovenproof dish.
- Spoon the crumble over the top and press down gently.
- Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
- Serve hot.
Nutrition & Diet Analysis (per serving)
1182
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).