Green Veg Crumble
A creamy, cheesy, filling dinner packed with green vegetables, covered in a lighter-than-usual white sauce, and topped with a wholegrain crumble. Nutrient dense, rich, filling and balanced. Full of green vegetables you don't even notice yourself eating!
- 350g frozen broccoli florets (or 1 head fresh - cauliflower works great here, too, as does a mix of the two)
- 250g frozen chopped spinach or frozen whole baby leaf spinach
- 225g frozen peas
- 1 large courgette, grated
For the white sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons plain flour
- 400ml milk
- 400ml stock (or more milk)
- 1/2 teaspoon mustard powder (or 1 teaspoon mustard)
- small pinch nutmeg or allspice (about 1/4 teaspoon)
- salt & pepper, to taste
- large handful of grated cheese (about 50g)
For the crumble topping:
- 100g wholemeal flour
- 200g oats
- pinch sea salt (about 1/4 teaspoon)
- 110g unsalted butter, room temperature and cubed
- handful of chopped nuts (pecans, walnuts, hazelnuts or almonds all work well)
- handful of seeds (sunflower and pumpkin work really well)
- a little more grated cheese to top, optional
Preheat oven to 190C/170C fan/gas 5.
- Steam the frozen vegetables in a steamer or microwave according to packet instructions. Drain the vegetables and squeeze any excess water out of the spinach.
- Pour the cooked vegetables and grated courgette into a large roasting or casserole dish and set aside.
Next, make the white sauce...
- Melt the butter in a large saucepan, whisk in the flour and allow to cook for a minute, then slowly drizzle in the milk, little by little, whisking constantly.
- Whisk in the stock, mustard, nutmeg or allspice and salt & pepper. Bring to the boil and allow to simmer for a few minutes, whisking constantly, until thick.
- Take off the heat and stir through the grated cheese, then pour the sauce into the dish with the green vegetables and mix well.
Finally, make the crumble...
- Pour the flour, oats and salt into a food processor and pulse for 30 seconds or so. Add in the cubed butter and pulse for another 30 seconds until combined with the flour but still leaving little chunks.
- Top the creamy veg mixture with the crumble, then scatter over some chopped nuts and seeds, and a little extra grated cheese, if using.
- Bake for 25-30 minutes, until the crumble topping is golden and the cheesy filling is bubbling up around it. Serve on its own or with a green salad or fresh chopped tomatoes drizzled with extra virgin olive oil and a pinch of salt.