Vegetable crumble

Ideas
4 servings Prep: 35 mins, Cooking: 45 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

20.00 ml sunflower oil
2.00 onion — chopped
1.00 garlic — cloves, crushed
4.00 spring onions — quartered
3.00 celery stalks — chopped
1.00 red pepper — seeded and diced
250.00 g mushrooms — sliced
2.00 carrots — peeled, halved and sliced
410.00 g tinned tomatoes — chopped
15.00 ml fresh oregano
0.00 sugar — pinch
50.00 ml butter
100.00 g flour — cake
50.00 g breadcrumbs — fresh
125.00 ml cheddar cheese — grated
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Method:

Heat oil in a large frying pan and saut&eacute the onions, garlic and spring onions until soft.
Add celery, red pepper, mushrooms and carrots and saut&eacute over a medium heat for two to three minutes.
Add tomatoes, oregano and sugar and season to taste with salt and freshly fround black pepper.
Cover and simmer slowly for 15 to 20 minutes.
Process the butter, cake flour, breadcrumbs and cheese in a food processor until well mixed.
Spoon veggies into a greased ovenproof dish and top with crumble mixture.
Bake in a preheated 180 °C oven for 20 minutes or until golden brown. Serve hot.



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