Beautifully roasted vegetables are topped with a creamy béchamel sauce, oozy cheese and a crunchy panko-almond topping. Served with a fresh salad on the side, this dish is comforting, creamy and completely delicious!
Vibrant Vegetable Crumble
Vibrant Vegetable Crumble
with DIY béchamel, panko-almond crumb & a bright green salad
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Butternut
- Cake Flour
- Cucumber
- Flaked Almonds
- Fresh Cream
- Grated Mozzarella & Cheddar Cheese Mix
- Leeks
- Panko Breadcrumbs
- Peas
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter
GET THE BALL ROASTIN’
Preheat the oven to 180°C. Rinse the halved Leeks thoroughly and cut into 2-3cm chunks. Place the Butternut chunks, the chopped leeks, and baby marrow chunks in an ovenproof dish, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GOLDEN & TOASTED
Place a pan over medium-high heat with a drizzle of oil. Once hot, add the breadcrumbs and the flaked almonds and toast for 1-2 minutes, until lightly toasted and golden. Remove from the pan and season to taste.
CREAMY BÉCHAMEL
Return the pan to a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the cream, whisking constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of milk or water. Remove from the heat on completion.
OOZY Veggie TRAY
Boil the kettle. When the veggies are done, remove the dish from the oven. Top the veggies with the creamy béchamel sauce. Sprinkle over the grated cheese. Return to the hot oven and bake for 8-10 minutes until the cheese is melted and golden.
SALAD TOSS UP
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the rinsed salad leaves, the Cucumber half-moons, the plump peas, a drizzle of oil, and seasoning. Toss until fully combined.
READY TO DIG IN
Plate up the golden Veggie crumble and top with the toasted bread-almond mix. Side with the fresh green salad. Beautiful work, Chef!
GET THE BALL ROASTIN’
Preheat the oven to 180°C. Rinse the halved Leeks thoroughly and cut into 2-3cm chunks. Place the Butternut chunks, the chopped leeks, and baby marrow chunks in an ovenproof dish, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GOLDEN & TOASTED
Place a pan over medium-high heat with a drizzle of oil. Once hot, add the breadcrumbs and the flaked almonds and toast for 1-2 minutes, until lightly toasted and golden. Remove from the pan and season to taste.
CREAMY BÉCHAMEL
Return the pan over a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the cream, whisking constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of milk or water. Remove from the heat on completion.
OOZY Veggie TRAY
Boil the kettle. When the veggies are done, remove the dish from the oven. Top the veggies with the creamy béchamel sauce. Sprinkle over the grated cheese. Return to the hot oven and bake for 8-10 minutes until the cheese is melted and golden.
SALAD TOSS UP
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the rinsed salad leaves, the Cucumber half-moons, the plump peas, a drizzle of oil, and seasoning. Toss until fully combined.
READY TO DIG IN
Plate up the golden Veggie crumble and top with the toasted bread-almond mix. Side with the fresh green salad. Beautiful work, Chef!
GET THE BALL ROASTIN’
Preheat the oven to 180°C. Rinse the halved Leeks thoroughly and cut into 2-3cm chunks. Place the Butternut chunks, the chopped leeks, and baby marrow chunks in an ovenproof dish, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GOLDEN & TOASTED
Place a pan over medium-high heat with a drizzle of oil. Once hot, add the breadcrumbs and the flaked almonds and toast for 1-2 minutes, until lightly toasted and golden. Remove from the pan and season to taste.
CREAMY BÉCHAMEL
Return the pan over a medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the cream, whisking constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of milk or water. Remove from the heat on completion.
OOZY Veggie TRAY
Boil the kettle. When the veggies are done, remove the dish from the oven. Top the veggies with the creamy béchamel sauce. Sprinkle over the grated cheese. Return to the hot oven and bake for 8-10 minutes until the cheese is melted and golden.
SALAD TOSS UP
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the rinsed salad leaves, the Cucumber half-moons, the plump peas, a drizzle of oil, and seasoning. Toss until fully combined.
READY TO DIG IN
Plate up the golden Veggie crumble and top with the toasted bread-almond mix. Side with the fresh green salad. Beautiful work, Chef!
GET THE BALL ROASTIN’
Preheat the oven to 180°C. Rinse the halved Leeks thoroughly and cut into 2-3cm chunks. Place the Butternut chunks, the chopped leeks, and baby marrow chunks in an ovenproof dish, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GOLDEN & TOASTED
Place a pan over medium-high heat with a drizzle of oil. Once hot, add the breadcrumbs and the flaked almonds and toast for 1-2 minutes, until lightly toasted and golden. Remove from the pan and season to taste.
CREAMY BÉCHAMEL
Return the pan to a medium heat with 100g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the cream, whisking constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of milk or water. Remove from the heat on completion.
OOZY Veggie TRAY
Boil the kettle. When the veggies are done, remove the dish from the oven. Top the veggies with the creamy béchamel sauce. Sprinkle over the grated cheese. Return to the hot oven and bake for 8-10 minutes until the cheese is melted and golden.
SALAD TOSS UP
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the rinsed salad leaves, the Cucumber half-moons, the plump peas, a drizzle of oil, and seasoning. Toss until fully combined.
READY TO DIG IN
Plate up the golden Veggie crumble and top with the toasted bread-almond mix. Side with the fresh green salad. Beautiful work, Chef!
Frequently Asked Questions
What is the preparation time for Vibrant Vegetable Crumble?
The preparation time for Vibrant Vegetable Crumble with DIY béchamel, panko-almond crumb & a bright green salad is between 20 and 40 minutes.
What is the total time required to make Vibrant Vegetable Crumble with DIY béchamel, panko-almond crumb & a bright green salad?
The total time required to make Vibrant Vegetable Crumble with DIY béchamel, panko-almond crumb & a bright green salad is between 45 and 60 minutes.
How many servings does Vibrant Vegetable Crumble provide?
4 servings
What are the main ingredients in Vibrant Vegetable Crumble?
Baby Marrow, Butternut, Cake Flour, Cucumber, Flaked Almonds, Fresh Cream, Grated Mozzarella & Cheddar Cheese Mix, Leeks, Panko Breadcrumbs, Peas, Salad Leaves
What is the nutritional information of Vibrant Vegetable Crumble?
Calories: 965, Carbs: 89 grams, Fat: grams, Protein: 28.3 grams, Sugar: 21.3 grams, Salt: 316 grams
How do I prepare Vibrant Vegetable Crumble?
GET THE BALL ROASTIN’: Preheat the oven to 180°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Place the butternut chunks, the chopped leeks, and baby marrow chunks in an ovenproof dish, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. GOLDEN & TOASTED: Place a pan over medium-high heat with a drizzle of oil. Once hot, add the breadcrumbs and the flaked almonds and toast for 1-2 minutes, until lightly toasted and golden. Remove from the pan and season to taste. OOZY VEGGIE TRAY: Boil the kettle. When the veggies are done, remove the dish from the oven. Top the veggies with the creamy béchamel sauce. Sprinkle over the grated cheese. Return to the hot oven and bake for 8-10 minutes until the cheese is melted and golden. CREAMY BÉCHAMEL: Return the pan over a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the cream, whisking constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of milk or water. Remove from the heat on completion. READY TO DIG IN: Plate up the golden veggie crumble and top with the toasted bread-almond mix. Side with the fresh green salad. Beautiful work, Chef! SALAD TOSS UP: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the rinsed salad leaves, the cucumber half-moons, the plump peas, a drizzle of oil, and seasoning. Toss until fully combined.
What should be prepared from my kitchen to make Vibrant Vegetable Crumble?
Baby Marrow, Butternut, Cake Flour, Cucumber, Flaked Almonds, Fresh Cream, Grated Mozzarella & Cheddar Cheese Mix, Leeks, Panko Breadcrumbs, Peas, Salad Leaves
How many calories does Vibrant Vegetable Crumble have?
965 calories
How much fat content does Vibrant Vegetable Crumble have?
grams
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