Recipe - Vegetable Crumble With Rosemary Nut Topping

1 lg Onion
50 g Butter
900 g Mixed Vegetables; (e.g.
Carrots,
; Potatoes, Swede,
; Turnip, Parsnip)
250 g Tomatoes; (seeded and
chopped)
25 g Wholemeal Flour
150 ml Milk
150 ml Vegetable Stock
Salt and Pepper

TOPPING
175 g Wholemeal Flour
50 g Chopped Mixed Nuts
1 teaspoon Dried Rosemary
75 g Margarine
100 g Grated Cheese

TOMATO SAUCE
50 g Butter
1 md Onion; (finely chopped)
2 420 g Chopped Tomato Tins
4 Cloves Garlic
3 tablespoon Tomato Puree
1 Red Pepper; (seeded and
finely
; chopped)
2 tablespoon Chopped Parsley
1 Bay Leaf
Salt and Pepper

1. Melt the butter in the bottom of a large casserole. Chop the onion and
saut‚ until transparent.

2. Add the rest of the prepared vegetables and turn in the butter. Cover
with a lid and cook gently for 10 minutes.

3. Stir in the flour and then add the tomatoes, milk, stock, salt and
pepper.

4. Bring to the boil, reduce the heat and simmer for 10 15 minutes or
until the vegetables are just tender.

5. Pour the vegetables into an ovenproof dish. For the crumble rub the
margarine into the flour until the mixture resembles crumbs.

6. Work in the rosemary, cheese and nuts with a little salt. Scatter the
crumble over the vegetables and cooking a preheated oven set at 190ºc /
375ºf / Gas Mark 5 for 30 minutes, or until golden.

Tomato Sauce

7. Melt the butter in a frying pan and fry the onion gently until softened.

8. Add the tomatoes and their juices with the garlic, pepper and the tomato
puree.

9. Stir well and simmer for 10 minutes. Add the herbs and season to taste.

10. Simmer for a further 10 15 minutes to thicken the sauce. The sauce
can be blended down to make a smoother finished result. The sauce can also
be simmered for longer to make it thicker.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.