root vegetable crumble
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients
350g parsnips
450g carrots
500g swede
2 onions
25g margarine
575ml vegetable stock
30ml tomato puree
30ml horseradish sauce
topping:
50g margarine
50g ground walnuts
50g sesame seeds
50g wheatgerm
60ml mixed, chopped herbs
Instructions
1. Preheat oven to 350F/180C/Reg 4. Dice parsnips, carrots, turnips and swede. Slice the onion.
2. Melt the margarine, stir in all the vegetables, cover and sweat for 10 minutes. Pour in stock and bring to the boil, add tomato puree and horseradish sauce.
3. Cover and put in oven for 30 minutes. Melt the topping margarine, add the nuts, sesame seeds, wheatgerm and herbs and put pan aside.
4. Remove vegetables from the pan and place in a large pie dish. Scatter topping over crumble and bake for 30 minutes.
