harvest crumble

[Guest guest]

too much margarine but it looks interesting ...

 

 

* Exported from MasterCook *

 

Harvest Crumble

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Cooked Vegetables Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUMBLE TOPPING:

4 tablespoons polyunsaturated margarine

1/2 cup whole wheat flour

2 tablespoons rolled oats

2 ounces lowfat cheddar cheese -- grated

2 tablespoons chopped walnuts

FILLING:

2 tablespoons polyunsaturated margarine

3/4 cup diced celery

1/2 cup chopped red onion

1 cup sliced white cabbage

1 cup diced baby turnips

1/3 cup sliced baby sweetcorn -- (rings)

2 tablespoons whole wheat flour

1/2 cup vegetable stock

3/4 cup canned tomatoes -- chopped

1/2 cup lowfat 1% milk

2 teaspoons chopped fresh parsley

salt and black pepper

 

TOPPING: rub margarine into the flour and oats, then stir in the cheese and

walnuts.

 

FILLING: melt margarine in a pan and saute the celery, onion, cabbage, turnip

and sweetcorn for 2 minutes, without allow the vegetables to change color.

Sprinkle with the flour, stir and cook for an additional 2 minutes. Gradually

add the stock. Add the tomatoes, milk, parsley, salt and pepper, and bring to a

boil stirring constantly, until the sauce thickens. Allow to cook (until it

loses it's raw taste.)

 

Put the filling to a casserole dish and cover with the crumble topping. Bake at

375F for 20 minutes, or until the crumble has browned.

 

VARIATION:

Add crumbled blue cheese instead of cheddar and replace the margarine with nut

butter in the topping.

 

GARNISH:

Chopped parsley; side salad cup as follows: green pepper filled with tomato;

leafy celery stalk, turnip, red onion and baby sweetcorn.

 

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

T(Baking):

" 0:20 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 266 Calories; 13g Fat (42.7% calories

from fat); 11g Protein; 29g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol;

628mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5370 2112 0 0 0 0 0 0

 

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