Try a savoury vegetable crumble recipe for a hearty, satisfying vegetarian main course. Because who says crumbles have to be sweet? Serve with lemon-dressed green beans, or a warming side on a Sunday roast. Save prep time with our shortcut bechamel sauce too.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
5
350 g
M&S Remarksable Value carrots, diced
350 g
M&S Remarksable Value parsnips, diced
350 g
M&S Remarksable Value swede, peeled, diced
4 sprigs
rosemary, leaves picked
4
M&S British echalion shallots, diced
1 jar
(460 g)
(460 g)
M&S classic everything bechamel sauce
For the savoury crumble topping
3 tbsp
M&S Remarksable Value salted butter
4 tbsp
plain wholemeal flour
3 tbsp
M&S jumbo Scottish oats
4 tbsp
parmesan, grated
1
M&S Remarksable Value lemon, zested
