Autumn Crumble
Serves 6 - Wheat free/Dairy free/Egg free/Vegetarian
Ingredients for the filling
- 650g (1 1/14 lb) prepared weight of carrots, swede and parsnips, peeled and diced
- 350g (12oz) leeks, well washed, trimmed and cut into thick slices
- 410g can butter or cannellini beans, rinsed and drained
- 2 teaspoons vegetable bouillon powder
- 2 teaspoons cornflour
- Salt and ground black pepper
Ingredients for the crumble topping
- 75g (2½oz) Dairy Free Soya Spread
- 150g (5oz) wheat free plain flour
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 2 tablespoons cumin seeds
Set the oven to moderately hot, Gas Mark 5 or 190°C.
To make the filling
Pour 600ml (1 pint) boiling water into a large pan. Add the root vegetables, bring back to the boil and cook for 5 minutes. Add the leeks and cook for another 5 minutes. Use a draining spoon to take out all the vegetables and spoon them into an ovenproof dish. Add the beans. Whisk the bouillon powder into the cooking water and bring to the boil. Mix the cornflower 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.
To make the topping
Cut or rub the fat into the flour to a fine crumb stage, then start to bind it together as for making pastry, to form large lumps. Spoon the crumble over the vegetables in the dish. Sprinkle with the seeds. Bake for 40 minutes until just browning.
Serve hot with green vegetables or salad.
Not suitable for freezing