Chunky vegetable crumble

    1 hour

    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.

    16 people made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 1 onion, sliced
    • 2 garlic cloves, crushed
    • 3 carrots, cut into 2 cm (¾ in) chunks
    • 2 parsnips, cut into 2 cm (¾ in) chunks
    • 250 g (8½ oz) baby turnips, quartered
    • 350 g (12½ oz) waxy new potatoes, scrubbed and cut into 2 cm (¾ in) chunks
    • 450 ml (15 fl oz) vegetable stock
    • generous dash of Worcestershire sauce
    • 1 tbsp tomato purée
    • 2 bay leaves
    • 1 can butter beans, about 410 g, drained and rinsed
    • 3 tbsp chopped parsley
    • salt and pepper
    • Sunflower seed crumble topping
    • 85 g (3 oz) wholemeal flour
    • 30 g (1 oz) cool butter, diced
    • 75 g (2½ oz) mature Cheddar cheese, coarsely grated
    • 30 g (1 oz) sunflower seeds

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Heat the oil in a large saucepan, add the onion and cook gently for 10 minutes or until softened. Add the garlic and cook for 1 more minute.
    2. Add the carrots, parsnips, turnips and potatoes. Stir in the stock, Worcestershire sauce, tomato purée and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
    3. Meanwhile, make the crumble topping. Put the flour in a bowl and rub in the butter. Sprinkle over 1 1/2 tbsp cold water and mix together with a fork to make large crumbs. Stir in the cheese and sunflower seeds. Set aside.
    4. Preheat the oven to 190°C (375°F, gas mark 5). Stir the butter beans into the vegetables and cook for a further 5–7 minutes or until the vegetables are just tender. Remove and discard the bay leaves.
    5. Remove a large ladleful of the vegetables and stock, and mash until smooth or purée in a blender or processor. Stir the purée into the vegetable mixture in the pan to thicken it slightly. Stir in the parsley, and season with salt and pepper to taste.
    6. Spoon the vegetable mixture into a lightly greased 1.7 litre (3 pint) ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20 minutes or until golden brown.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    A, C, E, copper * B1, B6, folate, niacin, calcium, potassium, selenium, zinc * iron

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    Made this today for the second time. Made 2 as got friends coming for tea midweek. A real change from just cooking veggies. Recommend that you try it!  -  16 Aug 2015