Vegetable Crumble

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into thick slices. Wash, clean and slice the celery and zucchini. Cut cauliflower into small florets

2. 2

   Put cauliflower and carrots in boiling salted water and cook for 4-5 minutes until firm to the bite. Add the celery about 2 minutes before the end of the cooking time. Drain the vegetables, collecting the cooking broth

3. 3

   Melt 6 processed cheese corners and 50-100 ml cooking liquid in a pan. Stir in 1 teaspoon curry and simmer for about 2 minutes. Add pre-cooked vegetables and zucchini, season with salt and pepper. Mix well and put into a greased casserole dish

4. 4

   Chop cashews. Knead the remaining processed cheese, 1/2 teaspoon curry, butter and flour into crumbles, season with salt and a little pepper. Spread the crumbles on the vegetables and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown

5. 5

   with 6 people: