To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.
Winter Vegetable Crumble (Serves 3)
We’ve all encountered a sweet fruity crumble at some point in our lives. It’s in the same league as the Yorkshire pudding, fish and chips and more. Yet, like every recipe featured on this blog, I don’t just want to settle for the norm. Instead, I’m turning the idea of a crumble as a dessert on its head by making it savoury.
Introducing the winter vegetable crumble. Packed full of nutritional goodness, you won’t feel guilty tucking into this before the big day.
Three carrots, chopped into chunks
One onion, chopped into large chunks
A leek, sliced
One head of broccoli, chopped
A clove of garlic
50ml of veggie gravy, created following packet instructions
75g of oats
75g of butter
25g of walnuts, chopped
25g of pumpkin seeds
A teaspoon of sage
A drizzle of olive oil
Pre-heat the oven to Gas Mark 6/200C. Place your vegetables into a roasting tin and drizzle over the olive oil. Season, dash the sage over the top and then add the vegetables to the oven for 35 mins or until they start to crisp and brown.
In the meantime, pour your oats, butter, seeds and nuts into a mixing bowl and, using your fingertips, crumble together until it resembles traditional crumble. Once the vegetables have begun to crisp, remove from the oven and make your gravy. Then pour over the crumble topping and return the dish to the oven for a further 10 minutes to give the topping a good crunch.
Serve with roast potatoes or on its own as a great alternative feast for a Saturday or Sunday lunch.
Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!
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