Serves 4
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For the topping:

For the base:

  1. Combine the ingredients for the topping and stir together so that the mixture resembles fine crumbs.
  2. Heat a little oil in a pan over a medium heat and cook the onion for 5-6 minutes until transparent.
  3. Add the chopped root vegetables and cook over a medium heat for 10 minutes, stirring occasionally. Add the tomatoes, stock and parsley. Season to taste.
  4. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the vegetables are just tender. Meanwhile, preheat the oven to 190˚C/170˚C fan/gas mark 5.
  5. Transfer to an overproof dish and press the crumble topping evenly over the vegetables. Bake for 30 minutes until golden.

Note: Margarine can be used as an alternative to butter, if you wish.

Nutrition Facts

Per Serving: 509kcals, 33.1g fat (15.3g saturated), 49.4g carbs (10.9g sugars), 10.2g protein, 10.4g fibre, 0.585g sodium

DinnerCholesterol-friendly recipes30-minute mealsOne-potFamily mealsBudget mealsMake it HealthyVegetarian

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