Root Vegetable & Bean Crumble

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    552

This savoury crumble makes use of hearty parsnips, beans and leeks to create a simple family meal.

recipe updated Mar 20, 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Parsnip icon
    Parsnip
    200g
  • Leek icon
    Leek
    180g
  • Carrot icon
    Carrot
    100g
  • Red wine icon
    Red wine
    300ml
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400g
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Lima beans icon
    Lima beans
    400g
  • Rosemary icon
    Rosemary
    4g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Whole wheat bread icon
    Whole wheat bread
    100g
  • Walnuts icon
    Walnuts
    50g
  • Fresh parsley icon
    Fresh parsley
    8g
  • Gruyère cheese icon
    Gruyère cheese
    100g

Tools

  • kCook icon Food processor
  • kCook icon Food processor bowl
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside parsnip: peeled & chopped
  2. Prep and set aside leek: trimmed & sliced
  3. Prep and set aside carrot: sliced
  4. Pre-heat
  5. Get a clean large saucepan
  6. Add olive oil
  7. Add prepared parsnip
  8. Add prepared leek
  9. Add prepared carrot
  10. Fry for 5min on medium heat until softened
  11. Add red wine
  12. Reduce
  13. Add canned chopped tomatoes
  14. Add vegetable stock
  15. Add drained, rinsed lima beans
  16. Add rosemary
  17. Season with salt & pepper to taste
  18. Simmer for 15min
  19. Transfer content of large saucepan to ceramic baking dish
  20. Get a clean food processor bowl
  21. Add torn whole wheat bread
  22. Add walnuts
  23. Add fresh parsley
  24. Blend until crumbs form
  25. Transfer topping to ceramic baking dish
  26. Grate gruyère cheese
  27. Bake for 30min until golden brown
  28. Serve immediately
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