About this recipe: A tasty mixture of root vegetables and creamy butter beans topped with a savoury cheese crumble makes a nourishing vegetarian dish. Sunflower seeds are added to the crumble for added texture and extra protein.
Replace 1 of the carrots with 250 g (8½ oz) quartered kohlrabi. * For an oaty vegetable crumble, gently cook 1 large sliced onion in 1 tbsp extra virgin olive oil for 10 minutes or until soft. Add 2 crushed garlic cloves, then stir in 1 aubergine, about 200 g (7 oz), 1 acorn squash, about 500 g (1 lb 2 oz) and 300 g (10½ oz) courgettes, all cut into 2 cm (¾ in) chunks. Cook, stirring, for 5 minutes. Add 400 ml (14 fl oz) vegetable stock, 30 g (1 oz) chopped sun-dried tomatoes, 2 tsp chopped fresh thyme and seasoning to taste. Cover and simmer for 15–20 minutes or until all the vegetables are tender. Stir in 1 can of cannellini beans, about 410 g, drained and rinsed. Remove a large ladleful of the mixture, containing mostly squash, tomatoes and beans, and mash or purée, then return to the pan to thicken the mixture. For the crumble, use 30 g (1 oz) freshly grated Parmesan cheese instead of Cheddar, and replace the sunflower seeds with 30 g (1 oz) jumbo oats. Bake as in the main recipe.
Together, parsnips and turnips provide fibre, B vitamins and potassium and are a surprisingly useful source of vitamin C. * New potatoes, scrubbed but not peeled, have one-third more dietary fibre than peeled potatoes. The nutrients found just under the skin will also be preserved. * Sunflower seeds are rich in vitamin E. They also offer vitamin B1, iron and phosphorus.
A, C, E, copper * B1, B6, folate, niacin, calcium, potassium, selenium, zinc * iron