Leek, squash and parsley crumble

Leek, squash and parsley crumble recipe

8 ratings

Use up leftover veg and herbs in this tasty vegetarian bake that's great for Boxing Day feasting. With a mustard-spiced creamy leek and butternut squash filling and cheesy crumble topping this comforting bake is the ideal addition to a Boxing Day spread. See method

  • Serves 6
  • 20 mins to prepare and 55 mins to cook
  • 422 calories / serving

Ingredients

  • 35g butter
  • 3 leeks, trimmed and sliced into 2-3cm rounds
  • ½ small squash, peeled, deseeded and cut into 3-4cm cubes
  • 1 tbsp plain flour
  • 200ml vegetable stock, made with ½ stock cube
  • 200ml milk
  • 1 tbsp wholegrain mustard

For the crumble topping

  • 110g cold butter, cubed
  • 250g plain flour
  • 2 tbsp fresh flat-leaf parsley, roughly chopped
  • 1 tsp English mustard powder
  • 30g mature Cheddar, grated

Each serving contains

  • Energy

    1765kj
    422kcal
    21%
  • Fat

    24g 34%
  • Saturates

    14g 68%
  • Sugars

    8g 9%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 45.4g Protein 9.2g Fibre 3.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter, leeks and squash in a large pan over a low-medium heat. Cover and gently sweat the veg for 18-20 mins until softened and cooked through but not coloured. Stir occasionally to prevent them catching.
  2. Stir in the flour and mix until it has been absorbed. Add the stock, milk and mustard, then simmer gently for 5 mins. Transfer to a 2ltr ovenproof dish. Set aside to cool for 10 mins.
  3. Meanwhile, make the crumble topping. In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the parsley, mustard powder and cheese. Mix thoroughly, creating small clusters of crumble mix. Use your hands to clump the mixture together a little. Sprinkle the crumble on top of the vegetable mixture, then press down gently with your hands. Bake for 30 mins until the topping is golden and the filling is bubbling.

See more Christmas leftovers recipes

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