Vegetable crumble

The ingredients in this warming root vegetable crumble can be adapted to suit whatever is in season and easily available.

Main courses
Garden produce for sale in the Plant Centre
  • Preparation time 30 minutes (prep. time)
  • Cooking time 40 minutes (cooking time)
  • Serves 6


  • Potatoes 1kg
  • Carrots 1kg
  • Leeks 500g
  • Celery 4 sticks
  • Mushrooms 200g
  • Parsnips 2 large
  • Tinned chopped tomatoes 800g
  • Vegetable stock 500ml (1pint)
  • Fresh basil Small bunch
  • Fresh mixed herbs Small bunch
  • Bread (white and brown) 4 slices


Note: any root vegetable can be used or substituted depending on seasonal availability.

  1. Peel the root vegetables, and wash the celery and mushrooms.
  2. Chop all of your vegetables into even sized chunks, approx 1 inch (2.5cm)
  3. Saute the vegetables until just soft, approx 5 mins.
  4. Add the tin of chopped tomatoes, the vegetable stock and the chopped basil.
  5. Simmer for approx 5 mins until the sauce is heated through.
  6. Pour into a casserole dish and top this with the bread crumbs and mixed chopped herbs.
  7. Bake in a moderate oven at gas mark 4 (180C) for approx 20 mins and until the topping is golden brown.