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Vegetable Crumble

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  • #31778
Vegetable Crumble - CDKitchen.com

serves/makes:
  
ready in:
  30-60 minutes

ingredients

1 tablespoon oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 carrots, scraped and diced
1 leek, washed and cut in rings
1 stalk celery, scrubbed and thinly sliced
3 1/2 ounces broccoli, broken into florets
3 1/2 ounces button mushrooms, wiped and halved
1 can (14 ounce size) kidney beans, drained and rinsed
4 slices bacon, cooked and chopped
2 teaspoons dried herbs
3/4 pint water, MIXED WITH
1 tablespoon tomato puree
salt and pepper

Crumble Topping

4 ounces wholemeal flour
2 ounces soft margarine
4 tablespoons rolled oats
1 tablespoon sesame seeds

directions

Place the oil in a saucepan, add the onion and garlic and saute. Add the remaining vegetables, except the beans. Stir, cover and allow to sweat.

When the broccoli has turned a brighter green and the mushrooms are soft, add the herbs and the tomato-flavored water.

Replace the lid, bring to a boil, reduce the heat and simmer for about 20 minutes or until the vegetables are soft. Add the beans or bacon and season.

While the vegetables are cooking, make the crumble topping: Place the flour in a bowl and rub in the margarine with your fingertips until the mixture resembles coarse breadcrumbs (or do this in a food processor).

Add the oats and sesame seeds.

Pour into a deep greased ovenproof dish, sprinkle over the crumble topping and bake in a preheated moderate oven, 350 degrees F, for 25 to 30 minutes.

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nutrition data

Nutritional data has not been calculated yet.


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