Vegetable crumble

PennyBy Penny    

February 12, 2016


500g root vegetables ( sweet potatoes , leeks, potatoes , carrots , parsnip , swede

1 pint veg stock ( use homemade or 2 cubes )

100g goats cheese

75g plain flour

100g grated cheddar

50g butter

Salt and pepper

50g oats

1 tspn cornflour ( if needed)


1Heat the vegetable stock

2Cut the vegetables into equal sized pieces

3Cook in the stock , cook potatoes and carrots longer than the parsnips and leeks. Simmer for about 15 minutes

4Remove the veg with a slotted spoon and put them into an ovenproof dish

5Bring the liquid to the boil , add the crumbled goats cheese and allow it to melt into the stock

6Season with salt and pepper ( not too much salt as the cheese is salty ). Make a cornflour and water paste and add it to the mix of its not thick enough

7Stir it through the vegetables

8In a bowl rub the butter into the flour and oats , stir through the grated cheese . You could add some herbs if liked

9Sprinkle over the cooked vegetables and cook in a hot oven 200c for 25-30 minutes until the top is golden