Chock-Full-of-Veggies Crumble

A creamy and filling dinner packed with vegetables in a light white sauce, and topped with a whole wheat crumble. Nutrient dense, rich, filling and balanced. Full of vegetables you don't even notice yourself eating!

Serves 8; Prep Time: 25 min.; Baking time 35 min.

Instructions

1. Preheat oven to 375F. Heat the frozen vegetables, mixed together, in a microwave, until all are heated through (3-5 min.). Drain the vegetables and squeeze any excess water out of the spinach. Pour the vegetables and grated potato into a large roasting or casserole dish and set aside.

2. 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.

3. 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.

4. 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.

Ingredients

• 2 cups/350g Pinwheel Broccoli Florets (frozen)

• 1 cup/175g Pinwheel Cauliflower Florets (frozen)

• 1.5 cups/250g Pinwheel Local Chopped Spinach (frozen)

• 1.3 cups/225g Pinwheel Local Sweet Peas (frozen)

• 1 large potato, peeled & grated

For the white sauce:

• 3 Tbsp unsalted butter

• 3 Tbsp plain flour

• 1.5 cups milk/non dairy milk

• 1.5 cups stock (veggie or chicken)

• 1/2 tsp mustard powder or 1 teaspoon mustard

• small pinch nutmeg or allspice (about 1/4 teaspoon)

• salt & pepper, to taste

• large handful of grated cheese (Cheddar, Swiss, Monterrey Jack)

For the crumble topping:

• 100g/.75 cup whole wheat flour

• 200g/2 cups oats (not the quick-cooking kind)

• pinch sea salt (about 1/4 tsp)

• 1 stick 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, optional topping

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