Ingredients
- 2 carrots, peeled, thinly sliced
- 3 kumara, peeled, thinly sliced
- 2 parsnips, peeled, thinly sliced
- 2 potatoes, peeled, diced
- 1 leek, trimmed and sliced
- 1-2 rosemary sprigs, stalks removed
- 1 vegetable stock cube or 1 tsp powdered vegetable stock
- 1 cup fresh breadcrumbs
- 2 cloves garlic, peeled
- 70 grams almonds, toasted
- 1 cup fresh parsley
- 1 tbs Marmite™
- 2 tbs olive oil or margarine
Method
- Preheat oven to 180°C. Prepare the vegetables. Arrange all the vegetables in a ceramic baking dish.
- Spray or sprinkle with oil and leaves from the rosemary sprig and crushed stock cube. Toss together to coat the vegetables with mixture. Roast vegetables for 20 minutes.
- Put bread, almonds, parsley, Marmite™, garlic and olive oil in a food processor bowl. Blitz until all ingredients are well mixed. Remove vegetables from the oven. Sprinkle crumble mixture over the vegetables.
- Bake in oven for a further 10 minutes. Serve warm or hot.
Nutritional information
-
Per Serving
-
Protein (g)13
-
Carbohydrate (g)57
-
Sugars (g)20
-
Sodium (mg)585
-
Potassium (mg)1369
-
Iron (mg)7.6
-
Calcium (mg)248
Our Tips
- Any seasonal vegetables can be used: capsicums, yams, courgettes, onions, asparagus etc.
- Also, try different nuts for the crumble topping, like walnuts, cashews or peanuts.