Chunky Vegetable Crumble

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Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 3 carrots, cut into 2 cm (¾ in) chunks
  • 2 parsnips, cut into 2 cm (¾ in) chunks
  • 250 g (8½ oz) baby turnips, quartered
  • 350 g (12½ oz) waxy new potatoes, scrubbed and cut into 2 cm (¾ in) chunks
  • 450 ml (15 fl oz) vegetable stock
  • generous dash of Worcestershire sauce
  • 1 tbsp tomato purée
  • 2 bay leaves
  • 1 can butter beans, about 410 g, drained and rinsed
  • 3 tbsp chopped parsley
  • salt and pepper
  • Sunflower seed crumble topping
  • 85 g (3 oz) wholemeal flour
  • 30 g (1 oz) cool butter, diced
  • 75 g (2½ oz) mature Cheddar cheese, coarsely grated
  • 30 g (1 oz) sunflower seeds

Description

A Tasty Mixture Of Root Vegetables And Creamy Butter Beans Topped With A Savoury Cheese Crumble Makes A Nourishing Vegetarian Dish. Sunflower Seeds Are Added To The Crumble For Added Texture And Extra Protein.

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