Nutty Root Vegetable Crumble

This was nicer than it looked tho if I made it again I replace some of the turnip and parsnip with more carrot and possibly mushrooms or courgette. I'd also add another half a can if chopped tomatoes as it was a little thick once it had been in the oven. Overall I'd give it 6.5/10 but would definitely have it again.

Ingredients.

1 pot
1 carrot
1 parsnip
1small turnip (not swede tho that might work as well)
1/2 butternut squash
1 small golden beetroot
1 leek
1(+1/2) tin if chopped toms
Thyme
Fresh parsley
2 veg stock cubes (300 ml of boiling water)
2 tbsp of whole wheat flour

Topping

200g whole wheat flour
110g butter cubed
100 g grated cheese
75g of mixed nuts chopped
1tbsp sunflower seeds
1tbsp sesame seeds

Also oil, 150 ml milk, salt and pepper

Method
Heat oil in large pan - add all root veg (peeled and diced) and thyme leaves and cover and sweat for 10 (maybe 15) mins
Add leeks and cook 5 mins.
Stir in flour until absorbed. Add toms, stock and milk. Season
Preheat oven 190c
Make crumble with topping ingredients by rubbing in butter to flour until fine breadcrumbs and add remaining ingredients.

Stir parsley in to veg mix and pour into lasagne dish top with crumble mix, bake for 25 mins until bubbling and golden.

Bon Apetite.