My Root Veggie Crumble Bake
Over a year ago
5,871 views
Ingredients
- 1 Chopped Large Brown Onion
- 2 Tablespoons Olive Oil
- 300g Chopped into Chunks Small Carrots
- 500g Peeled and Chopped Selection of Root Vegetables ie: Parsnips Turnips Sweet Potatoes Swede Celeriac Kohlrabi
- 40g Plain Flour
- 40g Butter
- 400ml Milk
- 1 Tablespoon Chopped Parsley
- 1 Tablespoon Creme Fraiche
- 1 Tablespoon Horseradish
- 50g Grated Mature Cheddar
- 50g Wholemeal Breadcrumbs
- Pinch to season Salt
- Pinch to season Pepper
- Pinch or 2 to taste Nutmeg
Accompaniment
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Description
Wondering what to do with your turnips, swedes, parsnips and sweet potatoes? Here's the perfect dish to combine all - with a warming kick!
Method
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1
1) Start off by pre-heating the oven to 180C / 350F / Gas Mark 4-5
2) Heat a large saucepan with the olive oil, and saute the baby carrots and the mixed root veggies, along with the onion for 4-5 minutes, until they softening. Season with the salt and pepper, and some nutmeg
3) Place the mix into an oven-proof dish
4) Now make the sauce. To do so, melt the butter in a saucepan, add the flour and mix together, cooking for 1 minute. DO NOT BROWN. Remove from the heat, pour in the milk and whisk the mix until smooth, ensuring you whisk contantly until just boiling. Now simmer for 1 minute, and then remove from the heat
5) Add the horseradish and the creme fraiche and season well. Pour this over the vegetable mix
6) Mix together the cheese and the breadcrumbs and sprinkle over the vegetables. Bake in the oven for 30-40 minutes, so that the vegetables are perfectly cooked and the topping, golden brown
7) Delicious - now invite your mates round!
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