Winter vegetable and bean crumble
Serves: 4-6
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Winter vegetable and bean crumble
Combine Savoy cabbage, leeks and cannellini beans in a creamy mustard sauce, then top with a cheesy crumble for a hearty all-in-one side dish
Serves: 4-6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
813Kcal
Fat
49gr
Saturates
30gr
Carbs
65gr
Sugars
8gr
Fibre
13gr
Protein
22gr
Salt
1.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 40g butter
- 1 onion, finely chopped
- 250g shredded Savoy cabbage
- 2 leeks (about 375g), trimmed and sliced
- 2 garlic cloves, finely sliced
- 40g plain flour
- 350ml vegetable stock, made using½ stock cube
- 100ml double cream
- 1½ tbsp wholegrain mustard
- 1 x 400g tin cannellini beans, rinsed and drained
For the cheesy crumble
- 200g plain flour
- 100g cold butter, diced
- 6 thyme sprigs, leaves picked, plus extra to garnish
- 60g vegetarian Italian hard cheese, finely grated
Step by step
Get ahead
Prepare to the end of step 3 the day before, keeping the filling and crumble topping separately in the fridge. Allow an extra 5-10 minutes’ oven time when cooking from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a large saucepan, add the onion with a pinch of salt and cook for 5 minutes, covered, over a medium-low heat until softened. Stir in the cabbage, leeks and garlic, replace the lid and cook, covered, for a further 8 minutes until almost tender, stirring halfway.
- Uncover and stir in the flour. Cook out for 1-2 minutes, stirring. Gradually add the stock, little by little, to thicken the mixture. Stir in the cream, mustard and cannellini beans. Bring up to a simmer then remove from the heat. Season to taste and transfer to a medium-large ovenproof dish (about 1.8 litre).
- For the crumble, put the flour in a mixing bowl with a pinch of salt then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the thyme and grated cheese with a good grinding of black pepper.
- Scatter the crumble mixture over the veg and bean filling. Bake for 30-35 minutes or until the topping is crisp and golden. Scatter over the extra thyme leaves and serve.
