Vegetable crumble recipe
information
Pine nuts are available from health food stores and Italian food shops, but nibbed almonds may be used. For the best flavour, buy a whole piece of Parmesan and grate it yourself at home when needed. Tightly wrapped in cling film or foil it will keep its flavour for several weeks in the refrigerator. Special graters for this hard cheese can be bought from some kitchen and hardware shops.
If you do not want to go to the trouble of grating the cheese yourself, buy freshly grated Parmesan from an Italian delicatessen; do not buy packets or tubs of grated Parmesan from a supermarket for this dish.
ingredients
2 leeks, cut into 1 cm (1/2 inch) slices
2 tablespoons olive oil or sunflower oil
2 large carrots, thickly sliced
1 small red pepper, deseeded and diced
500 g (1 lb) courgettes, cut into 1 cm (1/2 inch) slices
400 g (14 oz) can tomatoes
1/2 teaspoon dried basil
salt and freshly ground black pepper
25 - 50 g (1 - 2 oz) pine nuts
2 teaspoons wine vinegar
2 tablespoons olive oil or sunflower oil
2 large carrots, thickly sliced
1 small red pepper, deseeded and diced
500 g (1 lb) courgettes, cut into 1 cm (1/2 inch) slices
400 g (14 oz) can tomatoes
1/2 teaspoon dried basil
salt and freshly ground black pepper
25 - 50 g (1 - 2 oz) pine nuts
2 teaspoons wine vinegar
Crumble topping
100 g (4 oz) plain or wholewheat flour
1/4 teaspoon salt
40 g (1 1/2 oz) butter, diced
65 g (2 1/2 oz) fresh Parmesan cheese, grated
1/4 teaspoon salt
40 g (1 1/2 oz) butter, diced
65 g (2 1/2 oz) fresh Parmesan cheese, grated
method
1. Heat the oil in a large saucepan, add the leeks and carrots and fry over moderate heat for 5 minutes,
stirring. Add the red pepper and fry for 5 minutes, then add courgettes and fry for a further 5 minutes, stirring constantly.
2. Add the tomatoes and their juices to the pan with the basil and salt and pepper to taste. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
3. Meanwhile, heat the oven to 200C/400F/Gas 6 and make the crumble: sift the flour and salt into a
bowl. Add the butter and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs. Stir in 50 g (2 oz) of the Parmesan, and add pepper to taste.
4. Add the pine nuts and vinegar to vegetables, then transfer to a 1.5 litres (2 1/2 pint) casserole. Sprinkle the crumble evenly over vegetables, then top with remaining Parmesan.
5. Bake in the oven for about 40 minutes, until golden.
stirring. Add the red pepper and fry for 5 minutes, then add courgettes and fry for a further 5 minutes, stirring constantly.
2. Add the tomatoes and their juices to the pan with the basil and salt and pepper to taste. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
3. Meanwhile, heat the oven to 200C/400F/Gas 6 and make the crumble: sift the flour and salt into a
bowl. Add the butter and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs. Stir in 50 g (2 oz) of the Parmesan, and add pepper to taste.
4. Add the pine nuts and vinegar to vegetables, then transfer to a 1.5 litres (2 1/2 pint) casserole. Sprinkle the crumble evenly over vegetables, then top with remaining Parmesan.
5. Bake in the oven for about 40 minutes, until golden.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
