Vegetable and cream cheese crumble recipe

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 613 calories / serving
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174669 vegetable and cream cheese savoury crumble HERO

Melt the butter in a casserole dish over a medium heat. Add the onions and garlic and sweat for 4-5 minutes, stirring occasionally. Add the remaining vegetables to the dish with the bay leaf and seasoning and cover with a lid.

Reduce the heat to low and allow the steam to cook the vegetables until just tender; roughly 10-12 minutes. Make sure you stir the vegetables every few minutes as they soften.

Meanwhile, pre-heat the oven to 180°C and prepare the crumble. Combine the cream cheese, flour and Parmesan in a large mixing bowl and rub together using your hands until they resemble coarse breadcrumbs.

Transfer the softened vegetables without the bay leaf to a 7 inch circular baking dish. Top with the crumble topping and bake for 25-30 minutes until it just starts to colour on top. Remove and allow to sit for 2-3 minutes before serving.

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  • Ingredients

  • 50g butter
  • 1 large onion, diced
  • 2 large carrots, peeled and finely diced
  • 1 courgette, finely diced
  • ½ swede, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • salt
  • pepper
  • For the crumble

  • 250g cream cheese
  • 450g self-raising flour
  • 75g Parmesan, grated
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  • Energy 2570kj 613kcal 31%
  • Fat 32g 45%
  • Saturates 19g 96%
  • Sugars 8g 9%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 72.4g Protein 13.8g Fibre 5.6g


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