Baked Vegetable Crumble - cooking recipe

Ingredients

Vegetable Filling
3 tablespoons Smart Balance light butter spread
2 garlic cloves, crushed
1 large leek, sliced
1/2 cup potato, diced
3/4 cup carrot, diced
3/4 cup parsnip, diced
1 cup small broccoli floret
3 tomatoes, cut into eighths
3 tablespoons whole wheat flour
1/2 cup low-fat milk
3/4 cup vegetable stock
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Crumble Topping
3/4 cup whole wheat flour
6 tablespoons Smart Balance light butter spread
3/4 cup grated cheddar cheese or 3/4 cup soy cheese
1/4 cup walnuts, finely chopped
1/3 cup almonds, ground
1 tablespoon fresh thyme, chopped

Preparation

To make the filling, melt the butter in a large pan over low heat.
Add the garlic and leek, and cook, stirring, for 4 minutes until softened.
Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
Stir in the flour and cook for 1 minute.
Remove from the heat and gradually stir in the milk and stock.
Return to the heat and cook, stirring, until thickened.
Add the herbs and seasoning.
Simmer for 20 minutes.
Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
Add the cheese, walnuts, almonds, and thyme and mix well.
Preheat the oven to 400 degrees F.
Remove the vegetable mixture from the heat and transfer to an ovenproof dish.
Spoon the crumble over the top and press down gently.
Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
Serve hot.