Root vegetable crumble with cheesy topping
This gorgeous, hearty crumble is the perfect autumn vegetarian dish and uses lots of tasty winter veg.
- 300g Chantenay carrots
- 500g peeled and cubed mixed root vegetables, e.g. parsnips, sweet potato, butternut squash, swede
- 1 onion, peeled and chopped
- 2tbsp olive oil
- 40g plain flour
- 40g butter
- 400ml milk
- 1tbsp chopped parsley
- 1tbsp crème fraiche
- 1tbsp horseradish
- 50g grated mature cheddar
- 50g wholemeal breadcrumbs
- Sea salt and black pepper
- Some grated nutmeg (optional)
- Heat the oven to 180ºC/350ºF/gas mark 4-5. Heat a frying pan, add the olive oil and sauté the Chantenay carrots and the mixed root vegetables and onion for 4-5 mins, season with sea salt, black pepper and some grated nutmeg. Place in an ovenproof dish.
- To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 min. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth.
- Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 min, remove, then add the horseradish, crème fraiche, season well, and pour over the vegetable mixtures.
- Mix together the cheese and breadcrumbs and sprinkle over the vegetables.
- Bake in the oven for 30-40 mins so the vegetables are cooked and the topping is golden brown.