Vegetable crumble

Vegetable Crumble

Vegetable Crumble

This is a hearty, warming dish – great for those cold winter days. You can use any mixture of vegetables and beans. I like to serve the crumble with green vegetables or salad.

 Preparation time: 20 mins

 Cooking time: 40 mins

 Serves: 6


  • 200g carrots
  • 200g parsnips
  • 200g swede
  • 350g leeks
  • 410g can butter or cannellini beans
  • 2tsp vegetable bouillon powder
  • 2tsp cornflour
  • Salt and ground black pepper
  • 75g butter
  • 150g plain white flour
  • 1tbsp sesame seeds
  • 1tbsp sunflower seeds
  • 2tsp cumin seeds


  1. Preheat the oven to 200°C.
  2. Peel and dice the carrots, parsnips and swede.
  3. Put the vegetables into a large pan and boil for 5 mins.
  4. Slice the leeks. Add to the boiling water and cook for another 5 mins.
  5. Remove the vegetables with a draining spoon and leave the hot water in the saucepan. Transfer the vegetables to an ovenproof dish.
  6. Rinse and drain the beans and add them to the vegetables.
  7. Whisk the bouillon powder into the cooking water and bring to the boil.
  8. Mix the cornflour with a tablespoon of water, add to the hot stock and whisk over the heat to thicken the sauce. Season well and pour over the vegetables.
  9. To make the topping, rub the fat into the flour. Rub to fine crumbs, then bind it together, as if making pastry.
  10. Spoon the crumble over the vegetables in the dish.
  11. Sprinkle with the seeds.
  12. Bake for 40 mins until browning.


Photo: Pim Techamuanvivit

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