Vegetable crumble

Recipe from: 2/4/1999 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • oil
  • 2
    onions, chopped
  • 1
    clove garlic, crushed
  • 4
    spring onions, quartered
  • 3
    stalks celery, chopped
  • 1
    red pepper, seeded and diced
  • 250
    g
    fresh mushrooms, sliced
  • 2
    carrots, scraped clean, halved and sliced
  • 400
    g
    tomatoes, chopped
  • 15
    ml
    chopped fresh origanum
  • sugar, salt and freshly ground black pepper
  • CRUMB LAYER
  • 50
    ml
    butter
  • 190
    ml
    cake flour
  • 250
    ml
    fresh breadcrumbs
  • 125
    ml
    grated Cheddar cheese
 

Method

 
Heat a little oil in a fairly large pan and sauté; the onions, garlic and spring onions until fragrant. Add the celery, red pepper, mushrooms and carrots and sauté; over medium heat until glossy. Add the chopped tomatoes and herbs, season to taste with sugar, salt and pepper, cover, reduce the heat and simmer slowly or 15 to 20 minutes. Meanwhile heat the oven to 180 °C and spray a large ovenproof pan with non-stick spray. Process the butter and cake flour until the mixture resembles fine breadcrumbs. Add a pinch of salt, the breadcrumbs and grated cheese, and mix well. Spoon the vegetables into a large ovenproof dish, sprinkle the crumb mixture on top and bake for about 20 minutes or until the crumb layer is well browned. Serve hot.
 

Read more on: bake
 

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