Irish Vegetable Crumble with Cheddar Oat Topping
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Ingredients
- 2 leeks, sliced
- 2 carrots, sliced
- 250 g swede, peeled and diced
- 150 ml double cream
- 200 ml vegetable stock
- 80 g porridge oats
- 100 g mature cheddar, grated
- 40 g butter
Nutrition (per serving)
- Calories
- 472 kcal
- Protein
- 11.4 g
- Carbohydrate
- 21.2 g
- of which sugars
- 8 g
- Fat
- 37.1 g
- of which saturates
- 22.2 g
- Fibre
- 5.8 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cook the leeks, carrots and swede in the vegetable stock for 15 minutes until tender, then transfer to a baking dish and stir in the cream.
- 2
Rub the butter into the oats until crumbly, then stir in the cheddar.
- 3
Scatter the crumble topping over the vegetables.
- 4
Bake for 25-30 minutes until golden and bubbling.
- 5
Rest for 5 minutes before serving.
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