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Winter Vegetable Crumble
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2/3
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cup
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rolled oats
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1/2
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cup
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cashews, finely chopped
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2
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Tbs
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whole wheat flour
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2
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Tbs
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oil
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1
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tsp
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dried rosemary, crushed
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2
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lbs
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root vegetables (carrots, parsnips, rutabagas, turnips, potatoes; scrubbed or peeled and cut into bite sized pieces)
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1
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medium
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onion, finely chopped
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2
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tbs
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cashews
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2/3
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cup
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milk
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1 1/4
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cup
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vegetable broth
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2
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Tbs
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flour
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1
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tsp
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dried rosemary, crushed
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salt and freshly ground black pepper to taste
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1
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Combine oats, cashews, whole wheat flour, oil, and rosemary in a medium bowl to form a crumb topping and set aside.
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2
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Steam the root vegetables until they're just tender, about 10-12 minutes. Reserve the steaming water for stock. Transfer the vegetables to lightly oiled 2 quart baking dish.
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3
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Saute' the onion in a bit of oil until soft, about 4-5 minutes. Add the cashews and lightly brown for 3-4 minutes. Stir in the milk and vegetable broth. In a cup mix flour and a little milk to make a smooth paste. Stir into the saucepan, add rosemary, and bring to a boil and simmer unti thickened, stirring constantly. Season with salt and pepper. Puree until smooth and pour over the steamed vegetables, then sprinkle with the topping. Bake at 375F for 30 minutes.
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Servings: 4
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Nutrition Facts
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Serving size: 1/4 of a recipe (15 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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528.2
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Calories From Fat (35%)
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183.77
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% Daily Value
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Total Fat 21.42g
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33%
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Saturated Fat 4.34g
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22%
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Cholesterol 4.02mg
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1%
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Sodium 560.25mg
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23%
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Potassium 1349.91mg
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39%
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Total Carbohydrates 75.62g
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25%
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Fiber 8.42g
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34%
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Sugar 8.44g
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Protein 13.55g
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27%
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