This week in the veg box we got some beetroots. Last time we had beetroots in the box, I made a chocolate beetroot cake (it was so much yummier than it sounds!) But this time, as much as I was tempted to make another amazing cake, I decided we really needed a good all in one pot meal from them, that I could prep quickly in the morning and it would be ready for dinner. So of course in came the slow cooker.
I love crumbles, and think they work just as well as a savoury dish as with fruit in a sweet dish (here’s a previous recipe that I blogged). They are real comfort food, and if you slow cook it, you don’t have the hassle of having to cook it about an hour before you eat in the evening when the kids are tired and hungry and therefore you get some stress mixed in with your comfort. Andrew was also very interested to watch me chop the veg and make the crumble, so I let him ‘help’ rub the crumble together (it was already done really, but he dipped his hands in and copied me for about 10 seconds).
I was originally thinking of this recipe as a ‘traffic lights’ one – toddler-friendly you see – as it has beetroots, carrots and green pepper in. But once it was cooked, the beetroot colour basically took over the dish and made it look completely red. This was a hit with Andrew, who loves bright colours, though perhaps not so much actually eating beetroot! He didn’t put up much of a fight though, and was easily persuaded to put the exciting looking red bits in his mouth once the offer of some of his favourite fruits was mentioned for pudding, if he ate all his main course. The red colour also makes this savoury crumble look like a more common fruit crumble that has berries in.
As always with my slow cooker recipes, it was so simple to make….
- 4 medium beetroots
- 2 medium carrots
- 1 small green pepper
- 100g dried red lentils
- 900 ml hot stock (I use low salt)
- 2 tbsp cornflour
- 270g plain flour
- 100g margarine
- dried mixed herbs
- Wash the lentils thoroughly and leave in water whilst you prep everything else.
- Chop the beetroots, carrots and peppers into small chunks.
- Make the crumble topping by rubbing the margarine with the flour and a good sprinkling of herbs until you get a bread crumb texture.
- Drain the lentils and add them with the veg and stock to the slow cooker pot.
- Mix the cornflour with a small amount of water to form a paste, then add to the pot and stir all the ingredients together.
- Cook on low for 4 hours.
- Then add the crumble topping and cook for a further 4 hours.
- Serve as it is – it’s a one pot meal!