12 November 2019
| THE HEARTBEAT OF WOMEN'S SPORT

Recipe: Autumn Vegetable Crumble Pie

September 29, 2016
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Autumn is upon us, so it’s time to embrace this seasons vegetable with this comforting Crumble Pie staring our unsung hero – the British carrot. Carrots are packed with beta-carotene which is converted into vitamin A by the body. This vitamin is essential for growth, healthy bones, teeth, hair and skin, for an effective immune system as well as good vision. They’re also low in calories, low in fat and saturates, naturally low in salt but high in fibre.

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Prep: 15 mins  Cook: 30 mins  Serves: 4 as a main course or 6 as a side dish

Ingredients:
1.2ltrl/2pts vegetable stock
450g/1lb carrots, peeled and sliced
225g/8oz parsnips, peeled, halved and sliced
350g/12oz small new potatoes, halved
2 leeks, cleaned and sliced
150g/5oz frozen peas
60ml/4tbsp cornflour
60ml4tbsp creme fraiche
30ml/2tbsp chopped fresh or 10ml/2tsp dried tarragon
salt and freshly ground black pepper

For the topping
175g/6oz plain flour
75g/3oz butter
15ml/1tbsp English mustard
75g/3oz cheddar cheese, grated

Method:

Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the stock in a large pan and bring to the boil, add the carrots, parsnips and new potatoes, cover, return to the boil and simmer for 15mins or until they are tender. Stir in the leeks and peas, return the stock to the boil then remove from the heat.

Drain the stock and reserve. Place the vegetables in an ovenproof dish. Discard 300ml/1/2pt of the stock, return the rest to the pan. Mix the cornflour to a smooth paste with a little cold water and stir into the stock with the creme fraiche and tarragon.

Bring the mixture to the boil, stirring until you have a smooth creamy sauce. Simmer for 1 min. Pour the sauce over the vegetables and season well.

Place all the topping ingredients in a food processor  with a good pinch of salt and ground black pepper; whizz together until they resemble fine breadcrumbs. (if you haven’t got a food processor then rub the butter into the flour, then stir in the mustard and cheese and rub together again until you have a crumbly mixture).

Scatter the mixture over the top of the vegetables then bake for 20 mins or until the top is golden brown. Serve as a vegetarian main course or vegetable side dish.

Price per portion: 73p (to serve 4)

Per serving: 669 calories, 32.1g fat, 18g saturates, 1.5g salt

Counts as 3 of your 5-a-day and contains over a third of your RDA of vitamin C, calcium and folic acid

Get more carrot recipes here: britishcarrots.co.uk

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The Women’s Sports Magazine

 

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