EmailTweet 8 Full-screen Vegetable Crumble Dairy Free, Gluten Free, Lactose Free, Side Dish, Vegetable, Vegetarian May 4, 2016 Vegetable Crumble 4 0 5 1 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. Prep: 10 mins Cook: 4 hrs 10 mins 10 mins 4 hrs 10 mins 4 hrs 20 mins Yields: Serves 8-10 as a side dish or 4-6 as a main meal. 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 Directions Topping-- 1Combine rice flakes, flour, almonds, rosemary and pepper in a bowl. 2Gradually whisk oil into dry ingredients until they resemble crumbs. 1Prepare the filling by placing the vegetables, thyme and pepper in slow cooker bowl and toss to combine. 2Sprinkle topping over the top of the vegetables. 3Place lid on slow cooker with a tea towel under the lid. 4Cook on auto for 4hrs (Breville Ikon 7L slow cooker). 5Carefully remove lid and rubber handles from bowl. 6Place under grill until golden. 7Serves 8-10 as a side dish or 4-6 as a main meal. NOTES-- 1Topping can be pre mixed minus the oil the day before. 2Vegetables can be prepared the day before. 3FODMAP friendly Submitted by Felicity Barnett close full screen 00:00 1 Review mark May 4, 2016 Any tips on using an IP for this? Thanks Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...
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May 4, 2016
Any tips on using an IP for this? Thanks