It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Vegetable Crumble
- add review
- #31778
serves/makes:
ready in:
30-60 minutes
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.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments