My Root Veggie Crumble Bake Recipe at MyDish

My Root Veggie Crumble Bake

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Method

  • 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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    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

    By Views 2418  Added Thu Oct 9 2008


    Wondering what to do with your turnips, swedes, parsnips and sweet potatoes? Here's the perfect dish to combine all - with a warming kick!

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