[From: Ray Miller Newsgroups: ox.food+drink Subject: What to do with all those oats? Date: 05 Oct 1999 22:00:29 +0100 Message-ID: ] Winter Vegetable Crumble ------------------------ For the topping: ---------------- 4 oz wholemeal flour 3 oz butter pinch salt 4 oz grated cheddar cheese 2 oz rolled oats 1 oz sunflower seeds For the filling: ---------------- 1 medium onion knob of butter 2 carrots 2 parsnips small swede 1/2 pt water 1/2 pt sweet cider 1/4 cauliflower small head broccoli 8oz cooked black-eye beans (or butter beans, or kidney beans, or...) 1 tin plum tomatoes (400g) 1 tb sp flour 2 tb sp chopped parsley salt and pepper to taste Directions ---------- 1. Peel and finely dice onion. Melt butter and fry onion until soft and golden. Set aside. 2. Peel and slice carrots and parsnips. Peel swede and chop into 1/2" cubes. Place vegetables in pan with water and cider, bring to boil, simmer for 10 minutes. Drain and set aside vegetables, reserving liquid. 3. Cut cauliflower and broccoli into florets. Steam for 10 minutes. 4. Drain and chop tomatoes, adding juice to reserved liquid. 5. Mix flour with a little water and add to reserved liquid. Place over low heat and stir continuously until it comes to boil and thickens. Stir in chopped parsley. 6. Combine onion, vegetables, tomatoes and beans; place in greased casserole and season well. Pour over sauce. 7. Rub butter into flour until it resembles fine breadcrumbs. Stir in salt, oats, cheese and sunflower seeds. Sprinkle over vegetables and press down a little. 8. Bake in pre-heated oven (Gas 6, 200C, 400F) for 35-40 minutes. Ideal served with roast potatoes & steamed leafy greens.