Root Vegetable Crumble


1 leek
1 teaspoon thyme leaves
1 teaspoon cumin seeds
1 litre tasty stock
1 ½ lb root vegetables (e.g. carrots, parsnips, turnips)
2 tablespoons cider vinegar
½ lb wholewheat flour
¼ lb butter or 125 ml olive oil


Fry the leek in a good splash of oil until translucent.  Add the thyme and cumin seeds.  Add 1 tablespoon flour and slowly stir in the stock.  Chop the root vegetables into chunks and add to the pan with the vinegar.  Cook until tender but not mushy.  Put in an ovenproof dish.

For the topping mix the flour with the butter or oil until the mixture resembles fine breadcrumbs.  Put crumble mixture over veg and bake in a fairly hot oven for 50 minutes.

One Comment
  • jenni November 30, 2010 at 10:29

    This looks lovely and I’m going to give it a go very soon.