Baked Vegetable Crumble

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons smart balance light butter spread
• 2 garlic cloves, crushed
• 1 large leek, sliced
• 1/2 cup potato, diced
• 3/4 cup carrot, diced
• 3/4 cup parsnip, diced
• 1 cup small broccoli floret
• 3 tomatoes, cut into eighths
• 3 tablespoons whole wheat flour
• 1/2 cup low-fat milk
• 3/4 cup vegetable stock
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 3/4 cup whole wheat flour
• 6 tablespoons smart balance light butter spread
• 3/4 cup grated cheddar cheese or 3/4 cup soy cheese
• 1/4 cup walnuts, finely chopped
• 1/3 cup almonds, ground
• 1 tablespoon fresh thyme, chopped

Recipe

• 1 to make the filling, melt the butter in a large pan over low heat.
• 2 add the garlic and leek, and cook, stirring, for 4 minutes until softened.
• 3 add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
• 4 stir in the flour and cook for 1 minute.
• 5 remove from the heat and gradually stir in the milk and stock.
• 6 return to the heat and cook, stirring, until thickened.
• 7 add the herbs and seasoning.
• 8 simmer for 20 minutes.
• 9 meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
• 10 add the cheese, walnuts, almonds, and thyme and mix well.
• 11 preheat the oven to 400 degrees f.
• 12 remove the vegetable mixture from the heat and transfer to an ovenproof dish.
• 13 spoon the crumble over the top and press down gently.
• 14 bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
• 15 serve hot.