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 Baked Vegetable Crumble

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Number of posts : 1039
Registration date : 2008-10-09

PostSubject: Baked Vegetable Crumble   Tue Oct 14, 2008 1:11 pm

By North Star

Vegetable Filling
3 tablespoons butter (I use smart balance)
1 garlic clove, crushed
1 large leek, sliced
1/2 cup diced potatoes
3/4 cup diced carrots
3/4 cup diced parsnips
1 cup small broccoli florets
3 tomatoes, cut into eighths
3 tablespoons whole wheat flour
1/2 cup low-fat milk
3/4 cup vegetable stock
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Crumble Topping
3/4 cup whole wheat flour
6 tablespoons butter
3/4 cup grated cheddar cheese or soy cheese
1/4 cup finely chopped walnuts
1/3 cup ground almonds
1 tablespoon chopped fresh thyme
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.
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