Root Vegetable & Bean Crumble
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 10mins
-
- Serves
- 4
-
- Calories
- 562
This savoury crumble makes use of hearty parsnips, beans and leeks to create a simple family meal.
recipe updated 3 Sep. 2021
Ingredients
-
- Parsnip
- 2
-
- Leek
- 2
-
- Carrot
- 2
-
- Olive oil
- 1 tablespoon
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- Red wine
- 300 ml
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- Canned chopped tomatoes
- 400 g
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- Vegetable stock
- 300 ml
-
- Butter beans
- 400 g
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- Rosemary
- 1 tablespoon
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- Salt & pepper
- as needed
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- Whole wheat bread
- 100 g
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- Walnuts
- 50 g
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- Fresh parsley
- 2 tablespoons
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- Gruyère cheese
- 100 g
Tools
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Oven
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Food processor
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Food processor bowl
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Ceramic baking dish - 13 x 9 x 2"
-
Large saucepan
Step preview
- Pre-heat oven - 180°C
- Add olive oil, parsnip, leek and carrot to a clean large saucepan
- Fry until softened - 5 min, medium heat
- Add red wine to the large saucepan
- Reduce
- Add canned chopped tomatoes, vegetable stock, butter beans and rosemary to the large saucepan
- Season with salt & pepper to taste
- Simmer - 15 min
- Transfer content of large saucepan to ceramic baking dish
- Add whole wheat bread, walnuts and fresh parsley to a clean food processor bowl
- Blend until crumbs form
- Transfer topping to ceramic baking dish
- Grate gruyère cheese into the ceramic baking dish
- Bake until golden brown - 30 min, 180°C
- Serve immediately