What are the main ingredients in Vibrant Vegetable Crumble?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter

Vibrant Vegetable Crumble

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

with DIY béchamel, panko-almond crumb & a bright green salad

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Leeks - 100g
Butternut - 250g
Baby Marrow - 100g
Panko Breadcrumbs - 50ml
Flaked Almonds - 10g
Cake Flour - 30ml
Fresh Cream - 100ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Peas - 40g
Salad Leaves - 20g
Cucumber - 100g

Download the Recipe

Serves 2

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!

Leeks - 200g
Butternut - 500g
Baby Marrow - 200g
Panko Breadcrumbs - 100ml
Flaked Almonds - 20g
Cake Flour - 65ml
Fresh Cream - 200ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Peas - 80g
Salad Leaves - 40g
Cucumber - 200g

Download the Recipe

Serves 3

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!

Leeks - 300g
Butternut - 750g
Baby Marrow - 300g
Panko Breadcrumbs - 150ml
Flaked Almonds - 30g
Cake Flour - 85ml
Fresh Cream - 300ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Peas - 120g
Salad Leaves - 60g
Cucumber - 300g

Download the Recipe

Serves 4

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!