Vegetable crumble
There are at least 3 portions of vegetables per serving in this low potassium, low phosphate savoury crumble, making it a great family meal.
Chef
Ingredients
400g frozen root vegetables (casserole mix)
150g frozen peas
1 tablespoon plain flour
Black pepper
1 teaspoon vegetable oil
150ml boiling water made into stock with Β½ a low-salt vegetable stock cube
Crumble topping
50g butter, small cubes
80g plain flour
20g strong cheddar cheese, grated
1 teaspoon dried mixed herbs
Method
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Step 1
Heat oven to 190Β°C. Bring a large saucepan of water to boil. Cook frozen root vegetables according to packet instructions, drain. Then cook frozen peas and drain.
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Step 2
Mix flour with black pepper. Heat the vegetable oil in a frying pan and add the drained vegetables with flour and pepper and add the vegetable stock. Simmer on a low heat for 5 minutes until thickened.
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Step 3
For the crumble, use your fingertips to rub the butter and flour together until they resemble breadcrumbs. Stir in the cheese and herbs.
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Step 4
Spoon the vegetable filling into an ovenproof dish and scatter the crumble on top. To cook, bake in the oven for 30-35 minutes until golden brown on top.
Food facts
The crumble provides the main source of carbohydrate in this dish, values have been provided for those trained in insulin adjustment.
A small amount of mature hard cheese provides plenty of flavour but keeps the phosphate content low. Boiling and draining vegetables before adding to the crumble helps to reduce the potassium content. A crumble topping instead of potato also helps to keep the potassium content low.
This dish is low in protein which may be suitable for somebody with advanced CKD who is not yet having dialysis treatment. If you have been advised to follow a higher protein diet you could add a tin of butter beans; the recipe would remain low in potassium, phosphate and salt.
This dish can be frozen before baking, by wrapping in cling film then foil. Defrost overnight in fridge and bake for 35 minutes.