Vegetable Crumble

It took me awhile to get my head around the idea of a crumble been anything but sweet but since I tried the savoury version my mind has been changed and this has become a favourite in my kitchen.
It is a great way to use up the bits and bobs in the end of the fridge.
The crumble topping has been adapted from a BBC recipe.

Cook off your vegetables and add to a casserole dish.
In mine there is 2 carrots. 1 sad looking parsnip. A half a head of celery. 1 large leftover cook potato and 4 dried up scallions. I also threw in a tin of mix beans and the end of a packet of frozen peas.


Fan oven 180

Crumble Topping.
200g plain flour,
100g butter.
Rub in,
Mix in a large handful of oatmeal. a couple of tablespoons of seeds, sunflower, pumpkin and a sprinkle of linseed.
A large handful of grated cheese.
Salt and pepper.
Mix together and set aside.

Sauce.
30g Butter,
30g plain flour.
600ml of vegetable stock.

Melt the butter in a pot and in the flour and cook off for a minute or 2.
Add in the stock a bit it a time until you have a smooth sauce that coats the back of the spoon.

Stir in the sauce and season everything well. If you have a few sprigs of parsley chop up and throw in.
Cover with the crumble and bake for 35 to 40 minutes.

Place a tray under your casserole dish if you don't fancy spending the evening cleaning out your
oven.

It is not a pretty looking dish but it tastes good