Marmite™ vege crumble

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Serves 4
Prep 10
Cook 30
  • 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

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  1. Preheat oven to 180°C. Prepare the vegetables. Arrange all the vegetables in a ceramic baking dish.
  2. 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.
  3. 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.
  4. Bake in oven for a further 10 minutes. Serve warm or hot.

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.

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.

Nutrition Information