Marmite™ vege crumble

Prep

10 min

Cook

30 min

Serves

4

Skill

Vegetarian

Prep

10 min

Cook

30 min

Serves

4

Skill

Fancy Vegan Potato Sides Salads Entertaining Marmite

Ingredients

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

Nutrition per serving

Weight, measurement and temperature conversions

13 g

protein

2 g

saturated fat

57 g

carbohydrate

20 g

sugars

585 mg

sodium

Method

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

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

Nutrition per serving

Weight, measurement and temperature conversions

13 g

protein

2 g

saturated fat

57 g

carbohydrate

20 g

sugars

585 mg

sodium