Name: Winter Vegetable Crumble
Cook time: 1 h 30 min
Yield: 6
Ingredients: 40g butter or oil; 1 large onion, halved and sliced; 2 garlic cloves, chopped; 300g carrots, cut into rounds about 1cm thick; About 600g celeriac, peeled and cut into 3cm chunks; 20g plain flour; 175ml red wine; 2 tomatoes, chopped; 1tbsp tomato purée; 550ml vegetable stock; 100g chestnut mushrooms, quartered; 100g vacuum-packed chestnuts, halved; 400g tin of borlotti beans, drained; Chopped rosemary or thyme leaves; 1 bay leaf; Handful of flatleaf parsley, chopped; Salt and lots of black pepper; FOR THE CRUMBLE TOPPING; 250g rye bread; 25g melted butter; 30g hazelnuts, chopped; 125g hard sheep cheese, such as Manchego or Pecorino, or hard goat’s cheese, grated (or vegetarian hard cheese)

VMG Recipes