Crunchy Veggie Crumble

Crunchy Veggie Crumble


Serves 4
3.5 pts per serving

900g seasonal 0 pt veggies (carrots,cauliflower,broccoli,butternut squash,peppers,courgettes,brussel sprouts,leeks)
200g onions
1 garlic clove

WHITE SAUCE
25 g low fat marg
25 g plain flour
1 pint skimmed milk

TOPPING
55 g half fat cheddar cheese
55g plain flour
25 g low fat marg
25g oats

Cut the veg roughly into large chunks,rough chop the onions,crush the garlic.Put the root veggies inc onion and garlic in a dish with some fry light and roast in the oven for 15 mins or so.


Boil any veg such as broccoli,cauliflower for a few mins.


For the topping,rub the marg and flour together in a bowl,then add the oats and grated cheese and mix.Put to one side.


To make the cheese sauce melt the marg in a pan,add the flour and cook over a gentle heat until sandy in texture and colour.Gradually add the milk,stirring all the time and cook until mixture thickens for a further 5 mins.


Put the veggies together in a large square deep dish,add the sauce then sprinkle the topping over the dish.Cover with foil and bake in a hot oven for about 15 mins,uncover and bake for another 15/20 mins or until it looks golden and bubbling