Vegetable Crumble
Over a year ago
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Ingredients
- 2 leeks. cut into slices
- 2 tbsp olive oil
- 2 large carrots. cut into slices
- 1 red pepper
- 500g courgettes. cut into slices
- 400g can tomatoes
- ½ tsp Dried basil
- 40g pine nuts
- 2 tsp White Vinegar
- salt and freshly ground black pepper
- 100g plain flour
- 40g butter. diced
- 70g parmesan cheese. grated
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Description
Suitable for vegetarian
Method
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1
Heat the oil in a large saucepan, add the leeks and carrots and fry over moderate heat for 5 minutes, stirring. Add the red pepper and fry for 5 minutes, then add courgettes and fry for a further 5 minutes, stirring constantly.
Add the tomatoes and their juices to the pan with the basil and salt and pepper to taste. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
Meanwhile, heat the oven to 200C and make the crumble: sift the flour and salt into a
bowl. Add the butter and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs. Stir in 50 g of the Parmesan, and add pepper to taste.
Add the pine nuts and vinegar to vegetables, then transfer to a 1.5 litres casserole. Sprinkle the crumble evenly over vegetables, then top with remaining Parmesan.
Bake in the oven for about 40 minutes.
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