Savory Root Vegetable Crumble

7 Aug

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I didn’t like the sound of a savory crumble the first time I saw one… or the second or even the third but my mom loved it. I knew just by the look on her face that she was hooked and  that I would eventually have to bite the bullet and whip one up for her. I’m so glad she was so persistent because it is delicious! Apple or rhubarb and strawberry crumble may be my all time favorite dessert and I think this is why I had such a hard time envisioning a savory version.

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If you are thinking along the same lines as me then just try this and then make your final decision about it. It will definitely change your mind (I hope!) This is a bit more of a winter dish but I don’t think you’ll really mind once you taste it. It would also be a handy one to bring to work or school the next day for lunch as it is just as awesome cold.

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Savory Root Vegetable Crumble (Serves about 3)

1/4 head of broccoli, cut into florets

1/2 small turnip, peeled and cubed

1/4 head of cauliflower

1 small/medium sweet potato, peeled and cubed

2 small vacuum packed beetroot, cubed

1 cup tomato sauce, homemade or shop bought (You may need more depending on how much veg you have)

For the Crumble:

6 cream crackers

1/3 up old fashioned oats

2 heaped tbsp pistachios, roughly crushed

1/4 cup grated parmesan

1/2tsp dried oregano

1/2tsp dried rosemary

salt and pepper

  • Preheat the oven to 200ºc/395ºf.
  • Steam all the vegetables except for the beetroot until just tender then mix in the tomato sauce making sure all the vegetables are generously coated.
  • While the veg is cooking, make the crumble. Whizz the cream crackers in the food processor until they resemble fine crumbs. Tip into a bowl and add in the oats, crushed pistachios, parmesan, oregano, rosemary and season with salt and pepper.
  • Tip the veggies into an oven proof dish and scatter the crumble over in an even layer and bake in the oven for 15-20mins until the crumble turns golden.
  • Dish out into bowls and serve with extra sauce if desired.

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