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Vegetable crumble
You can serve this crumble with a yoghurt sauce by mixing a classic plain yoghurt or Greek yoghurt with the juice of half a lemon and a few sprigs of coriander. For a more gourmet crumble, you can add some Parmesan cheese to the flour/butter/cashew mixture.
Ingredients - for 4 people
- 10.5 oz carrots
- 10.5 oz squash
- 14 oz cauliflower
- 200 ml cream
- 3 oz cashew nuts
- A little thyme
- 4 tbsp flour
- 1.4 oz conventional or vegetable soft butter
- ½ tsp curry powder
- Salt and pepper
Preparation
Peel and slice the carrots. Remove the skin from the squash and cut into small cubes, and cut the cauliflower into small florets.
Cook these vegetables for 15 minutes in a steamer or in boiling salted water.
Preheat the oven to 180°C (350°F).
Meanwhile, prepare the crumble: coarsely chop the cashew nuts. Mix the flour, soft butter, and chopped cashew nuts by hand in a bowl. Season with salt.
In a bowl, mix 4-5 tbsp of the vegetable cooking water, the cream, curry powder, and a little thyme, and season with salt and pepper.
Place the cooked vegetables in a gratin dish, spread the cream mixture over them, and top with the crumble.
Place in the oven for 25 minutes.
