Vegetable Crumble

For the crumble topping:
8 T. butter
1-1/2 c. whole wheat flour
1 c. cheddar cheese, grated
1/2 c. mixed nuts, chopped
Sesame seeds

Base:
1-1/2 lbs. mixed winter vegetables (parsnip, rutabaga, turnip, potato, carrot, etc.)
1 large onion
4 T. butter
1/4 c. whole wheat flour
1-2 medium tomatoes
1 c. vegetable stock
1/2 c. milk
3 T. parsley, chopped
Salt and pepper to taste

Rub butter into flour until mixture resembles fine crumbs. Add cheese, nuts, and sesame seeds.

Chop vegetables, then melt butter into a large saucepan and saute onion until transparent. Add prepared vegetables and cook over gentle heat, stirring occasionally, 10 minutes.

Stir in flour, then add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are just tender.

Transfer to an ovenproof dish. Press crumble topping over vegetables and bake at 375 degrees about 30 minutes or until golden.

Serves 6.

Adapted from Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant,  p. 115.