Vegetable crumble

Name: Vegetable crumble | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 2-3 parsnips, peeled and cubed; 1 tbsp sunflower oil; 1 small butternut squash, peeled and cubed; 1 small onion, chopped; 50g butter; 25g plain flour; 180g bag baby spinach; 410g can butter beans, drained and rinsed; 1 tbsp chopped fresh thyme; 50g porridge oats; 50g fresh breadcrumbs; 25g sunflower seeds; 50g Wensleydale cheese, grated

A savoury vegetarian crumble that's comforting, warm and delicous ... and a good way to use up veg.

By Asda Good Living,21st September 2015

(39 votes)

Cook: 1 Hour

Serves: 4

Price: £1.10 per serving

Nutritional Information

Each 348g serving contains

Energy
1952kj
466kcal

23%

Fat
23g

High
32%

Saturates
10g

High
50%

Sugars
9.4g

Low
10%

Salt
1.4g

Med
23%

of your reference intake.
Typical energy values per 100g:
561kj/134kcal

Ingredients

2-3 parsnips, peeled and cubed

1 tbsp sunflower oil

1 small butternut squash, peeled and cubed

1 small onion, chopped

50g butter

25g plain flour

180g bag baby spinach

410g can butter beans, drained and rinsed

1 tbsp chopped fresh thyme

50g porridge oats

50g fresh breadcrumbs

25g sunflower seeds

50g Wensleydale cheese, grated

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Toss the parsnips in the oil, spread on a baking tray and bake for 20 minutes.

Simmer the squash for 10 minutes in water. Drain and reserve 350ml liquid.

Cook the onion in half the butter until soft.

Stir in the flour and reserved stock and bring to the boil.

Wilt the spinach, add to the pan with the beans, parsnips, squash and thyme. Transfer to an ovenproof dish.

Rub the rest of the butter into the oats. Mix with the crumbs, seeds and cheese. Sprinkle on top and cook for 20 minutes.