A simple savoury twist on a crumble that makes for quick and easy vegetables to go with any meal or serve as a dish on its own.
Submitted by Felicity Barnett
Vegetable Crumble
A simple savoury twist on a crumble that makes for quick and easy vegetables to go with any meal or serve as a dish on its own.
Ingredients
Topping--
- 1 cup Rice flakes
- 1/2 cup Plain Flour, Gluten free
- 1/3 cup Slivered Almonds, chopped
- 1 tspn fresh Rosemary, chopped
- 1/2 tspn cracked Pepper
- 3-4 tblspns Olive oil
Filling--
- 350g Sweet potato, chopped
- 350g Carrots, chopped
- 200g Swede, chopped
- 400g Corn kernals
- 400g Mushrooms, chopped
- 50g Kale, shredded
- 2 tspns Thyme, fresh
- Pinch Cracked pepper
Instructions
Topping--
- Combine rice flakes, flour, almonds, rosemary and pepper in a bowl.
- Gradually whisk oil into dry ingredients until they resemble crumbs.
- Prepare the filling by placing the vegetables, thyme and pepper in slow cooker bowl and toss to combine.
- Sprinkle topping over the top of the vegetables.
- Place lid on slow cooker with a tea towel under the lid.
- Cook on auto for 4hrs (Breville Ikon 7L slow cooker).
- Carefully remove lid and rubber handles from bowl.
- Place under grill until golden.
- Serves 8-10 as a side dish or 4-6 as a main meal.
NOTES--
- Topping can be pre mixed minus the oil the day before.
- Vegetables can be prepared the day before.
- FODMAP friendly
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Any tips on using an IP for this? Thanks